Brazilian recipe
Sweet and sour salmon with spicy vegetables (Salmão agridoce com legumes picantes)
Sweet and sour salmon with spicy vegetables is a quick, nourishing dish with crisp vegetables and a glossy soy-honey sauce.
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Ingredients
1/2 red cabbage, about 400 g
1 carrot
1 cup frozen edamame
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 salmon fillets or steaks, skinless, 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
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 salmon fillets or steaks, skinless, 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
Salmon, red cabbage, carrot, onion, garlic, ginger, basil, rice vinegar, soy sauce, honey, cornflour and oils are available in supermarkets, wet markets and general food shops. Edamame can be found frozen in larger supermarkets or Japanese grocery sections. If dedo-de-moça chilli is unavailable, use a mild fresh red chilli as a substitute, keeping dedo-de-moça as ideal.
Preparation method
- Cut the red cabbage into pieces of about 3 cm
- Transfer the cabbage to a bowl, wash well under running water and leave to drain in a sieve
- Peel the carrot and cut it in half lengthwise, then into 0.5 cm half-moons
- Peel and cut the onion into large 3 cm cubes
- 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 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 wilts and the carrot starts to soften
- Add the garlic, ginger and dedo-de-moça chilli and sauté for 1 more minute to release the aromas
- Drizzle with 1/2 tablespoon vegetable oil, add the red cabbage and season with salt
- Sauté for 2 minutes, just until the cabbage starts to wilt, keeping it crunchy
- Add the frozen edamame and stir for 1 minute to thaw
- Transfer the sautéed vegetables to a bowl and set aside
- When 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 with 1 tablespoon vegetable oil
- Place the salmon fillets in the hot frying 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 point
- Remove the salmon from the frying pan and set aside on a serving dish
- Discard the excess fat from the frying pan and return it to high heat
- Pour the sweet and sour sauce mixture into the frying 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 frying pan with the sauce
- Spoon the sauce over the salmon and cook for 1 more minute to finish cooking and incorporate the flavours
- Serve the sweet and sour salmon drizzled with the sauce and accompanied by the sautéed vegetables and rice
Observations
This dish combines juicy grilled salmon with a vibrant sweet and sour sauce and sautéed vegetables with a gentle spicy touch. It is balanced, flavourful and ideal for a quick nutritious meal.
Finely sliced red cabbage, carrot, onion, garlic, grated ginger and edamame create a colourful, crunchy vegetable base. The dedo-de-moça chilli adds mild heat that complements the other flavours without taking over. The salmon is quickly seared to keep it moist and flavourful.
The simple preparation makes this recipe accessible even for beginners, 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 shine and a pleasing contrast of flavours.
Finely sliced red cabbage, carrot, onion, garlic, grated ginger and edamame create a colourful, crunchy vegetable base. The dedo-de-moça chilli adds mild heat that complements the other flavours without taking over. The salmon is quickly seared to keep it moist and flavourful.
The simple preparation makes this recipe accessible even for beginners, 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 shine and a pleasing contrast of flavours.
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