Brazilian recipe
Sweet and Sour Salmon with Spicy Stir-fried Vegetables
A vibrant dish featuring succulent pan-seared salmon and crunchy, mildly spicy stir-fried vegetables. Perfect for a quick, nutritious, and flavorful dinner.
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Ingredients
1/2 head of red cabbage (approx. 400 g)
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large clove of garlic
1/2 tbsp freshly grated ginger
1 fresh chili pepper
1 tbsp vegetable oil (for stir-frying vegetables)
1/2 tbsp vegetable oil (for stir-frying vegetables)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (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 (green soybeans)
1 onion
1 large clove of garlic
1/2 tbsp freshly grated ginger
1 fresh chili pepper
1 tbsp vegetable oil (for stir-frying vegetables)
1/2 tbsp vegetable oil (for stir-frying vegetables)
1 tsp toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (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, ginger, and garlic at local markets or supermarkets like Carrefour or Shoprite. Frozen edamame and specialty Asian ingredients like rice vinegar and toasted sesame oil are available in the international sections of larger supermarkets in Kampala.
Preparation method
- Chop the red cabbage into pieces of approximately 3 cm.
- Place the cabbage in a bowl, rinse well under cold running water, and drain in a colander.
- Peel the carrot and slice it in half lengthwise, then into 0.5 cm thick half-moons.
- Peel and dice the onion into 3 cm chunks.
- Peel the garlic, slice it in half, and cut each half into thin slivers.
- Wash, dry, and split the chili pepper in half, discard the seeds, and slice into thin strips.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat.
- Add the carrot and onion, season with a pinch of salt, and stir-fry for 3 minutes until the onion softens and the carrot begins to tenderize.
- Add the garlic, ginger, and chili pepper, then stir-fry for another minute until fragrant.
- Drizzle with 1/2 tablespoon of vegetable oil, add the red cabbage, and season with salt.
- Stir-fry for 2 minutes, just until the cabbage begins to wilt but retains its crunch.
- Add the frozen edamame and toss for 1 minute until defrosted.
- Remove the stir-fried vegetables from the pan and set aside.
- Just before serving, garnish the vegetables with fresh basil leaves.
- In a small jug or bowl, whisk together the rice vinegar, soy sauce, honey, and cornstarch until the starch is completely dissolved.
- Return the frying pan to the stove over high heat and add 1 tablespoon of vegetable oil.
- Place the salmon fillets in the hot pan 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 pan and set aside on a plate.
- Discard any excess oil from the pan and return it to high heat.
- Pour the sweet and sour mixture into the pan; it will bubble and quickly begin to thicken.
- Cook the sauce for about 5 minutes, stirring occasionally with a spatula, until it becomes thick and glossy.
- Return the seared salmon back into the pan with the sauce.
- Baste 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, accompanied by the stir-fried vegetables and steamed rice.
Observations
This recipe perfectly marries the richness of pan-seared salmon with a lively sweet and sour glaze and a selection of crisp, stir-fried vegetables. It makes for a balanced and appetizing meal, ideal for those seeking a quick yet nutritious dinner option.
Finely sliced purple cabbage, half-moon cut carrots, diced onions, freshly grated ginger, minced garlic, and edamame form a colorful and crunchy vegetable base. A touch of fresh chili adds a gentle warmth that enhances the other flavors without being overwhelming. The salmon fillets are seared to perfection, locking in moisture and flavor.
Simple enough for everyday cooking yet sophisticated enough for special occasions, this dish is a crowd-pleaser. The sweet and sour glaze, crafted from rice vinegar, soy sauce, and honey, finishes the fish with a glossy, irresistible coating that balances tangy and sweet notes.
Finely sliced purple cabbage, half-moon cut carrots, diced onions, freshly grated ginger, minced garlic, and edamame form a colorful and crunchy vegetable base. A touch of fresh chili adds a gentle warmth that enhances the other flavors without being overwhelming. The salmon fillets are seared to perfection, locking in moisture and flavor.
Simple enough for everyday cooking yet sophisticated enough for special occasions, this dish is a crowd-pleaser. The sweet and sour glaze, crafted from rice vinegar, soy sauce, and honey, finishes the fish with a glossy, irresistible coating that balances tangy and sweet notes.
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