Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A vibrant recipe for sweet and sour salmon paired with crispy, mildly spicy stir-fried vegetables. Perfect for a quick, nutritious, and flavorful dinner.
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Ingredients
1/2 red cabbage (approx. 400 g)
1 carrot
1 cup frozen edamame
1 onion
1 large garlic clove
1/2 tbsp grated ginger
1 pimenta dedo-de-moça
1 tbsp vegetable oil (for the vegetables)
1/2 tbsp vegetable oil (for the vegetables)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 salmon fillets, skinless (approx. 500 g)
1 tbsp vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp cornstarch
1 carrot
1 cup frozen edamame
1 onion
1 large garlic clove
1/2 tbsp grated ginger
1 pimenta dedo-de-moça
1 tbsp vegetable oil (for the vegetables)
1/2 tbsp vegetable oil (for the vegetables)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 salmon fillets, skinless (approx. 500 g)
1 tbsp vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp cornstarch
Where to find ingredients
You can find fresh produce like red cabbage, carrots, onions, and fresh pimenta dedo-de-moça at local farmers' markets or the produce section of major grocery stores. Asian specialty ingredients such as rice vinegar, toasted sesame oil, soy sauce, and edamame are typically available in the international aisle or specialized Asian food stores. For high-quality salmon, visit a trusted local fishmonger or the fresh seafood counter at a supermarket.
Preparation method
- Cut the red cabbage into pieces of approximately 3 cm.
- Transfer the cabbage to a bowl, rinse well under running water, and drain in a colander.
- Peel the carrot and slice it lengthwise, then into 0.5 cm half-moons.
- Peel and dice the onion into 3 cm cubes.
- Peel the garlic, cut in half, and slice each half into thin slivers.
- Wash, dry, and slice the pimenta dedo-de-moça in half, discard the seeds, and slice into thin strips.
- Heat 1 tbsp 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 pimenta dedo-de-moça and sauté for another minute to release the aromas.
- Drizzle with 1/2 tbsp of vegetable oil, add the red cabbage, and season with salt.
- Sauté for 2 minutes, just until the cabbage starts to wilt while retaining its crunch.
- Add the frozen edamame and stir for 1 minute until thawed.
- Transfer the sautéed vegetables to a bowl and set aside.
- When ready to serve, garnish the vegetables with fresh basil leaves.
- In a measuring jug, combine the rice vinegar, soy sauce, honey, and cornstarch, stirring well to dissolve the starch.
- Return the skillet to high heat and drizzle with 1 tbsp of vegetable oil.
- Place the salmon fillets in the hot skillet and sear for 3 minutes on one side.
- Flip the salmon and sear for 2 more minutes on the other side; the fish should not be fully cooked through at this stage.
- Remove the salmon from the skillet and set aside on a platter.
- Discard any 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 thick and glossy consistency.
- Return the seared salmon to the skillet with the sauce.
- Baste the salmon with the sauce and cook for another minute to finish the cooking and incorporate the flavors.
- Serve the sweet and sour salmon drizzled with the sauce, accompanied by the sautéed vegetables and rice.
Observations
This dish masterfully balances the juiciness of pan-seared salmon with a zesty sweet and sour glaze and a selection of stir-fried vegetables with a subtle heat. It is a well-rounded meal, perfect for those seeking a nutritious yet speedy dinner option.
Finely sliced red cabbage, half-moon carrot slices, diced onions, freshly grated ginger, garlic, and edamame form a colorful and crunchy vegetable base. The pimenta dedo-de-moça provides a gentle warmth that complements the flavor profile without overpowering it. The salmon, prepared in fillets, is quickly seared to lock in moisture and flavor.
Its simple preparation makes this dish accessible even for novice cooks, while the final presentation is sophisticated enough for special occasions. The sweet and sour sauce, crafted with rice vinegar, soy sauce, and honey, finishes the dish with an irresistible sheen and a classic contrast of flavors that is sure to please everyone.
Finely sliced red cabbage, half-moon carrot slices, diced onions, freshly grated ginger, garlic, and edamame form a colorful and crunchy vegetable base. The pimenta dedo-de-moça provides a gentle warmth that complements the flavor profile without overpowering it. The salmon, prepared in fillets, is quickly seared to lock in moisture and flavor.
Its simple preparation makes this dish accessible even for novice cooks, while the final presentation is sophisticated enough for special occasions. The sweet and sour sauce, crafted with rice vinegar, soy sauce, and honey, finishes the dish with an irresistible sheen and a classic contrast of flavors that is sure to please everyone.
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