Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A vibrant sweet and sour salmon recipe with crisp, lightly spicy vegetables. Quick, nourishing and full of flavour for any night of the week.
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Ingredients
1/2 red cabbage (about 400 g)
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tablespoon grated ginger
1 dedo-de-moça chilli
1 tablespoon vegetable oil (for sautéing the vegetables)
1/2 tablespoon vegetable oil (for sautéing the vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (or 4 steaks) (about 500 g)
1 tablespoon vegetable oil (for grilling the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornflour
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tablespoon grated ginger
1 dedo-de-moça chilli
1 tablespoon vegetable oil (for sautéing the vegetables)
1/2 tablespoon vegetable oil (for sautéing the vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (or 4 steaks) (about 500 g)
1 tablespoon vegetable oil (for grilling the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornflour
Where to find ingredients
Look for the fish counter, chilled seafood section, and produce aisle at supermarkets or local markets. Edamame is usually found in the frozen vegetables section; rice vinegar, soy sauce, honey, and cornflour are in the condiments and baking aisles.
Preparation method
- Cut the red cabbage into pieces about 3 cm in size
- Transfer the cabbage to a bowl, wash it well under running water and let it drain in a sieve
- Peel the carrot and cut it in half lengthwise, then into 0.5 cm half-moons
- Peel the onion and cut it into 3 cm chunks
- Peel the garlic, cut it in half and slice each half into thin strips
- Wash, dry and cut the dedo-de-moça chilli in half, discard the seeds and slice into thin strips
- Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat
- Add the carrot and onion, season with a pinch of salt and sauté for 3 minutes, until the onion softens and the carrot begins to tenderise
- Add the garlic, ginger and dedo-de-moça chilli and sauté for 1 more minute to release the aromas
- Drizzle in 1/2 tablespoon of vegetable oil, add the red cabbage and season with salt
- Sauté for 2 minutes, just until the cabbage starts to wilt while still keeping its crunch
- Add the frozen edamame and stir for 1 minute to thaw it
- Transfer the stir-fried vegetables to a bowl and set aside
- Just before serving, finish the vegetables with the fresh basil leaves
- In a measuring jug, mix the rice vinegar, soy sauce, honey and cornflour, stirring well to dissolve the cornflour
- Return the frying pan to high heat and drizzle in 1 tablespoon of vegetable oil
- Arrange the salmon fillets in the hot pan and sear for 3 minutes on one side
- Turn the salmon and sear for another 2 minutes on the other side; the fish should not be fully cooked at this stage
- Remove the salmon from the pan and set aside on a serving dish
- Discard any excess fat from the pan and return it to high heat
- Pour the sweet and sour sauce mixture into the pan; the sauce will bubble and then begin to thicken
- Cook the sauce for about 5 minutes, stirring occasionally with a spatula, until it reaches the desired consistency (thick and glossy)
- Return the seared salmon to the pan with the sauce
- Spoon the sauce over the salmon and cook for 1 more minute to finish cooking and combine the flavours
- Serve the sweet and sour salmon coated with sauce and accompanied by the stir-fried vegetables and rice
Observations
This dish brings together the juiciness of grilled salmon with a vibrant sweet and sour sauce and a mix of stir-fried vegetables with a gentle spicy kick. It is a balanced, flavourful meal, ideal for anyone looking for a nutritious and quick option.
Finely sliced red cabbage, carrot cut into half-moons, diced onion, garlic and grated ginger, together with the edamame, create a colourful and crisp bed of vegetables. The dedo-de-moça chilli adds a light warmth that complements the other flavours without overpowering them. The salmon, prepared as fillets or steaks, is seared quickly to keep its moisture and flavour.
The simplicity of the method makes this recipe approachable even for beginner cooks, while the final result is refined enough for special occasions. The sweet and sour sauce, made with rice vinegar, soy sauce and honey, finishes the dish with an irresistible shine and a contrast of flavours that appeals to everyone.
Finely sliced red cabbage, carrot cut into half-moons, diced onion, garlic and grated ginger, together with the edamame, create a colourful and crisp bed of vegetables. The dedo-de-moça chilli adds a light warmth that complements the other flavours without overpowering them. The salmon, prepared as fillets or steaks, is seared quickly to keep its moisture and flavour.
The simplicity of the method makes this recipe approachable even for beginner cooks, while the final result is refined enough for special occasions. The sweet and sour sauce, made with rice vinegar, soy sauce and honey, finishes the dish with an irresistible shine and a contrast of flavours that appeals to everyone.
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