Brazilian recipe
Sweet and Sour Salmon with Spicy Greens
A flavourful recipe for sweet and sour salmon with crisp, lightly spiced vegetables. Perfect for a quick and nutritious dinner.
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Ingredients
Salt to taste
1 cup frozen edamame (green soybeans)
1/2 tablespoon vegetable oil (for sautéing the vegetables)
1/4 cup soy sauce
4 salmon fillets (or steaks) skinless (about 500g)
1 carrot
1 tablespoon vegetable oil (for searing the salmon)
3 tablespoons honey
1 teaspoon toasted sesame oil
Fresh basil leaves to taste (to serve)
1 teaspoon cornflour
1/2 red cabbage (about 400g)
1 tablespoon vegetable oil (for sautéing the vegetables)
1 large garlic clove
1 red chili pepper
1/2 tablespoon grated ginger
1 onion
1/2 cup rice vinegar
1 cup frozen edamame (green soybeans)
1/2 tablespoon vegetable oil (for sautéing the vegetables)
1/4 cup soy sauce
4 salmon fillets (or steaks) skinless (about 500g)
1 carrot
1 tablespoon vegetable oil (for searing the salmon)
3 tablespoons honey
1 teaspoon toasted sesame oil
Fresh basil leaves to taste (to serve)
1 teaspoon cornflour
1/2 red cabbage (about 400g)
1 tablespoon vegetable oil (for sautéing the vegetables)
1 large garlic clove
1 red chili pepper
1/2 tablespoon grated ginger
1 onion
1/2 cup rice vinegar
Where to find ingredients
You can find most of these ingredients at your local supermarket. Red cabbage, carrots, onions, garlic, and vegetable oil are staple items. Frozen edamame is usually found in the frozen section. Toasted sesame oil, rice vinegar, and soy sauce are commonly stocked in the international or Asian foods aisle. For fresh ginger and red chilies, check the produce section. Salmon portions are available from the fish counter or pre-packaged in the seafood section.
Preparation method
- Cut the red cabbage into pieces of approximately 3cm
- Transfer the cabbage to a bowl, rinse well under running water, and leave to drain in a colander
- Peel the carrot and cut it in half lengthwise, then into 0.5cm half-moons
- Peel and cut the onion into large 3cm cubes
- Peel the garlic, cut it in half, and slice each half into thin strips
- Wash, dry, and cut the red chili in half, discard the seeds, and slice into thin strips
- Heat 1 tablespoon 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 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, 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 ready to serve, 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 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 fully cooked at this stage
- Remove the salmon from the pan and set aside on a platter
- Discard excess fat from the pan and return to high heat
- Pour the sweet and sour sauce mixture into the pan; the sauce will bubble and then start 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 1 minute to finish cooking and incorporate the flavours
- Serve the sweet and sour salmon drizzled with the sauce, 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 tasty meal, ideal for those looking for a nutritious and quick option.
The thinly sliced red cabbage, carrot batons, diced onion, minced garlic and ginger, along with edamame, create a colourful and crunchy vegetable base. The red chili adds a mild heat that complements the other flavours without overpowering them. The salmon, prepared as portions or steaks, is seared quickly to maintain its moisture and flavour.
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 glaze and a contrast of flavours that appeals to everyone.
The thinly sliced red cabbage, carrot batons, diced onion, minced garlic and ginger, along with edamame, create a colourful and crunchy vegetable base. The red chili adds a mild heat that complements the other flavours without overpowering them. The salmon, prepared as portions or steaks, is seared quickly to maintain its moisture and flavour.
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 glaze and a contrast of flavours that appeals to everyone.
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