Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables
A delicious recipe for sweet and sour salmon with crunchy, lightly spiced vegetables. Perfect for a quick and nutritious dinner.
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Ingredients
1/2 red cabbage (about 400g)
1 carrot
1 cup frozen edamame (shelled)
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 red 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 serve
4 salmon cutlets (or steaks) without skin (about 500g)
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 (shelled)
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 red 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 serve
4 salmon cutlets (or steaks) without skin (about 500g)
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
Widely available in the produce section of most supermarkets.
Available in the produce section of most supermarkets.
Look for frozen edamame (shelled or in pods) in the frozen section of supermarkets, often near other frozen vegetables or Asian food items.
Available in the produce section of most supermarkets.
Available in the produce section of most supermarkets.
Fresh ginger root is available in the produce section of most supermarkets.
Available in the produce section of most supermarkets, often labeled as Fresno, Serrano, or simply 'hot chili'.
Standard cooking oil, available in the cooking oil aisle of any supermarket.
Found in the international foods aisle of larger supermarkets or in Asian grocery stores.
Available in the spice aisle of any supermarket.
Available in the fresh herb section of most supermarkets or at farmer's markets.
Available at the fish counter of most supermarkets, seafood markets, or butcher shops. Ask for cutlets or steaks.
Found in the international foods aisle of larger supermarkets, often near other vinegars or Asian ingredients.
Widely available in the international foods aisle of most supermarkets.
Available in the baking aisle or near jams and spreads in most supermarkets.
Available in the baking aisle of most supermarkets.
Available in the produce section of most supermarkets.
Look for frozen edamame (shelled or in pods) in the frozen section of supermarkets, often near other frozen vegetables or Asian food items.
Available in the produce section of most supermarkets.
Available in the produce section of most supermarkets.
Fresh ginger root is available in the produce section of most supermarkets.
Available in the produce section of most supermarkets, often labeled as Fresno, Serrano, or simply 'hot chili'.
Standard cooking oil, available in the cooking oil aisle of any supermarket.
Found in the international foods aisle of larger supermarkets or in Asian grocery stores.
Available in the spice aisle of any supermarket.
Available in the fresh herb section of most supermarkets or at farmer's markets.
Available at the fish counter of most supermarkets, seafood markets, or butcher shops. Ask for cutlets or steaks.
Found in the international foods aisle of larger supermarkets, often near other vinegars or Asian ingredients.
Widely available in the international foods aisle of most supermarkets.
Available in the baking aisle or near jams and spreads in most supermarkets.
Available in the baking aisle of most supermarkets.
Preparation method
- Cut the red cabbage into pieces of approximately 3 cm
- Transfer the cabbage to a bowl, wash 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 it in half, and slice each half into thin strips
- Wash, dry, and halve the chili pepper, discard the seeds, and slice into thin 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 softens and the carrot begins to tenderize
- 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 red cabbage, and season with salt
- Sauté for 2 minutes, just until the cabbage begins to wilt, maintaining its crunch
- Add the frozen edamame and stir for 1 minute to thaw
- 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, mix the rice vinegar, soy sauce, honey, and cornstarch, stirring well to dissolve the starch
- Return the skillet to high heat and add 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 cook completely in this stage
- Remove the salmon from the skillet and set aside on a serving dish
- Discard 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 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 seeking a nutritious and quick option.
Finely sliced red cabbage, carrot batons, diced 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. 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 shine and a flavor contrast that pleases everyone.
Finely sliced red cabbage, carrot batons, diced 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. 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 shine and a flavor contrast that pleases everyone.
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