Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables
A delicious recipe for sweet and sour salmon with spicy, crisp, and lightly peppery vegetables. Perfect for a quick and nutritious dinner.
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Ingredients
1/2 purple cabbage (about 400 g)
1 carrot
1 cup frozen edamame
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 chili pepper
1 tablespoon vegetable oil (for stir-frying vegetables)
1/2 tablespoon vegetable oil (for stir-frying vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 salmon cutlets (or 4 steaks) skinless (about 500 g)
1 tablespoon vegetable oil (for grilling salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
1 carrot
1 cup frozen edamame
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 chili pepper
1 tablespoon vegetable oil (for stir-frying vegetables)
1/2 tablespoon vegetable oil (for stir-frying vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 salmon cutlets (or 4 steaks) skinless (about 500 g)
1 tablespoon vegetable oil (for grilling salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
Where to find ingredients
Available in the produce section of most supermarkets.
Available in the produce section of most supermarkets.
Often found in the frozen vegetables aisle of supermarkets. Can also be found in Asian grocery stores.
Available in the produce section of most supermarkets.
Available in the produce section of most supermarkets.
Available in the produce section of most supermarkets, or in the international aisle.
Available in the produce section of larger supermarkets, ethnic markets, or Asian grocery stores. Jalapeños or serrano peppers can be substituted.
Available in the cooking oil aisle of most supermarkets.
Available in the international or Asian food aisle of most supermarkets, or in Asian grocery stores.
Available in the spice aisle of most supermarkets.
Available in the fresh herbs section of most supermarkets, or at farmers' markets. Can be grown at home.
Available at the fish counter of most supermarkets, fishmongers, or specialty seafood stores. Ensure they are skinless if preferred.
Available in the international or Asian food aisle of most supermarkets, or in Asian grocery stores.
Available in the international or Asian food aisle of most supermarkets, or in Asian grocery stores. Tamari is a gluten-free alternative.
Available in the baking aisle, breakfast aisle, or near the tea/coffee section of most supermarkets.
Available in the baking aisle or the spice aisle of most supermarkets.
Available in the produce section of most supermarkets.
Often found in the frozen vegetables aisle of supermarkets. Can also be found in Asian grocery stores.
Available in the produce section of most supermarkets.
Available in the produce section of most supermarkets.
Available in the produce section of most supermarkets, or in the international aisle.
Available in the produce section of larger supermarkets, ethnic markets, or Asian grocery stores. Jalapeños or serrano peppers can be substituted.
Available in the cooking oil aisle of most supermarkets.
Available in the international or Asian food aisle of most supermarkets, or in Asian grocery stores.
Available in the spice aisle of most supermarkets.
Available in the fresh herbs section of most supermarkets, or at farmers' markets. Can be grown at home.
Available at the fish counter of most supermarkets, fishmongers, or specialty seafood stores. Ensure they are skinless if preferred.
Available in the international or Asian food aisle of most supermarkets, or in Asian grocery stores.
Available in the international or Asian food aisle of most supermarkets, or in Asian grocery stores. Tamari is a gluten-free alternative.
Available in the baking aisle, breakfast aisle, or near the tea/coffee section of most supermarkets.
Available in the baking aisle or the spice aisle of most supermarkets.
Preparation method
- Cut the purple cabbage into pieces about 3 cm
- Transfer the cabbage to a bowl, rinse 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 thick half-moons
- Peel and cut the onion into large 3 cm cubes
- Peel the garlic, cut in half, and slice each half into strips
- Wash, dry, and cut the chili pepper in half, discard the seeds, and slice into strips
- Heat 1 tablespoon of vegetable oil in a large skillet 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 begins to soften
- Add the garlic, ginger, and chili pepper and sauté for another minute to release the aromas
- Drizzle with 1/2 tablespoon of vegetable oil, add the purple cabbage, and season with salt
- Sauté for 2 minutes, just until the cabbage starts to wilt, maintaining its crunchiness
- Add the frozen edamame and mix for 1 minute to thaw
- Transfer the sautéed vegetables to a bowl and set aside
- When serving, finish the vegetables with fresh basil leaves
- In a measuring jug, mix the rice vinegar, soy sauce, honey, and cornstarch, stirring well to dissolve the cornstarch
- Return the skillet to high heat and drizzle with 1 tablespoon of vegetable oil
- Place the salmon cutlets in the hot skillet and sear for 3 minutes on one side
- Flip the salmon and sear for another 2 minutes on the other side
- the fish should not be completely cooked at this stage
- Remove the salmon from the skillet and set aside on a platter
- Discard the excess fat from the skillet and return to high heat
- Pour the sweet and sour sauce mixture into the skillet
- 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 skillet with the sauce
- Drizzle the salmon with the sauce and cook for another 1 minute to finish cooking and meld the flavors
- Serve the sweet and sour salmon drizzled with the sauce and accompanied by the sautéed vegetables and rice
Observations
This dish combines the succulence of grilled salmon with a vibrant sweet and sour sauce and a selection of stir-fried vegetables with a spicy kick. It's a balanced and flavorful meal, ideal for those looking for a nutritious and quick option.
Thinly sliced purple cabbage, carrot batons, cubed onion, garlic, and grated ginger, along with edamame, create a colorful and crunchy vegetable base. The chili pepper adds a mild heat that complements the other flavors without overpowering them. The salmon, prepared in cutlets or steaks, is quickly seared to maintain its moisture and flavor.
The simplicity of preparation makes this recipe accessible even for beginner cooks, while the final result is sophisticated enough for special occasions. The sweet and sour sauce, made with rice vinegar, soy sauce, and honey, finishes the dish with an irresistible sheen and a flavor contrast that pleases everyone.
Thinly sliced purple cabbage, carrot batons, cubed onion, garlic, and grated ginger, along with edamame, create a colorful and crunchy vegetable base. The chili pepper adds a mild heat that complements the other flavors without overpowering them. The salmon, prepared in cutlets or steaks, is quickly seared to maintain its moisture and flavor.
The simplicity of preparation makes this recipe accessible even for beginner cooks, while the final result is sophisticated enough for special occasions. The sweet and sour sauce, made with rice vinegar, soy sauce, and honey, finishes the dish with an irresistible sheen and a flavor contrast that pleases everyone.
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