Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A nutritious and balanced meal featuring succulent seared salmon served with a vibrant, crunchy stir-fry and a glossy, addictive sweet and sour glaze.
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Ingredients
1/2 red cabbage (approx. 400 g)
1 carrot
1 cup (tea) frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tbsp grated ginger
1 red chili pepper
1 tbsp vegetable oil (for sautéing vegetables)
1/2 tbsp vegetable oil (for sautéing vegetables)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (or 4 steaks, approx. 500 g)
1 tbsp vegetable oil (for searing salmon)
1/2 cup (tea) rice vinegar
1/4 cup (tea) soy sauce
3 tbsp honey
1 tsp cornstarch
1 carrot
1 cup (tea) frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tbsp grated ginger
1 red chili pepper
1 tbsp vegetable oil (for sautéing vegetables)
1/2 tbsp vegetable oil (for sautéing vegetables)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (or 4 steaks, approx. 500 g)
1 tbsp vegetable oil (for searing salmon)
1/2 cup (tea) rice vinegar
1/4 cup (tea) soy sauce
3 tbsp honey
1 tsp cornstarch
Where to find ingredients
Find fresh produce (cabbage, carrots, ginger, chili peppers, basil) at local street markets or grocery stores. For Japanese-inspired ingredients like rice vinegar, edamame, toasted sesame oil, and soy sauce, visit the Asian food section of any major supermarket. Use honey and cornstarch from the pantry or baking aisle. Substitute red chili with bird's eye chili if a spicier result is preferred.
Preparation method
- Cut the red cabbage into pieces of approximately 3 cm.
- Transfer the cabbage to a bowl, wash well under running water, and drain in a colander.
- Peel the carrot and slice it in half lengthwise, then into 0.5 cm half-moons.
- Peel and cut the onion into 3 cm large cubes.
- Peel the garlic, cut in half, and slice each half into thin strips.
- Wash, dry, and cut the red chili pepper in half, discard the seeds, and slice into thin strips.
- Heat 1 tbsp 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 wilts and the carrot begins to soften.
- Add the garlic, ginger, and red chili pepper 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 begins 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 ready to serve, finish the vegetables with the fresh basil leaves.
- In a measuring jar, mix the rice vinegar, soy sauce, honey, and cornstarch, stirring well to dissolve the starch.
- Return the frying pan to high heat and drizzle with 1 tbsp of vegetable oil.
- Arrange the salmon fillets in the hot pan 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 pan and set aside on a platter.
- Discard 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.
- 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 seared salmon with a vibrant sweet and sour sauce and a selection of vegetables sautéed with a gentle spicy kick. It is a well-rounded and flavorful meal, perfect for those seeking a nutritious yet quick dining option.
Thinly sliced red cabbage, half-moon sliced carrots, cubed onions, fresh garlic, and grated ginger, combined with edamame, create a colorful and crunchy vegetable base. The red chili pepper adds a mild heat that complements the other flavors without overpowering them. The salmon, prepared in fillets or steaks, is quickly seared to lock in moisture and flavor.
The simplicity of the preparation makes this recipe accessible even to beginner 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 appeals to everyone.
Thinly sliced red cabbage, half-moon sliced carrots, cubed onions, fresh garlic, and grated ginger, combined with edamame, create a colorful and crunchy vegetable base. The red chili pepper adds a mild heat that complements the other flavors without overpowering them. The salmon, prepared in fillets or steaks, is quickly seared to lock in moisture and flavor.
The simplicity of the preparation makes this recipe accessible even to beginner 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 appeals to everyone.
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