Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables
A delicious dish featuring seared salmon in a vibrant sweet and sour glaze served alongside crisp, stir-fried vegetables. Perfect for a quick, nutritious dinner.
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Ingredients
1/2 red cabbage (approx. 400 g)
1 carrot
1 cup frozen edamame
1 onion
1 large clove of garlic
1/2 tbsp grated ginger
1 chili pepper
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 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
1 onion
1 large clove of garlic
1/2 tbsp grated ginger
1 chili pepper
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 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 these items at local supermarkets in Port Vila, such as Au Bon Marché or Waterfront, specifically in the produce section for fresh vegetables and the international aisle for Asian staples like rice vinegar, soy sauce, and sesame oil. Edamame can typically be found in the freezer section.
Preparation method
- Cut the red cabbage into 3 cm chunks.
- Place the cabbage in a bowl, wash thoroughly 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 dice the onion into 3 cm pieces.
- Peel the garlic, cut in half, and slice each half into thin slivers.
- Wash, dry, and halve the chili pepper, discard the seeds, and slice into thin strips.
- Heat 1 tbsp of vegetable oil in a large skillet over medium heat.
- Add the carrots and onions, season with a pinch of salt, and sauté for 3 minutes until the onion softens and the carrots begin to tenderize.
- Stir in the garlic, ginger, and chili pepper, sautéing for 1 minute to release their fragrance.
- Add 1/2 tbsp of oil and the red cabbage, seasoning with salt.
- Sauté for 2 minutes, just until the cabbage begins to wilt while retaining its crunch.
- Add the frozen edamame and stir for 1 minute to thaw.
- Transfer the stir-fried vegetables to a bowl and set aside.
- Just before serving, garnish the vegetables with fresh basil leaves.
- In a small pitcher or jug, whisk together the rice vinegar, soy sauce, honey, and cornstarch until the starch is fully dissolved.
- Return the skillet to high heat and add 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 another 2 minutes; the fish should not be fully cooked through at this stage.
- Remove the salmon from the skillet and set aside on a plate.
- Wipe away any excess fat from the skillet and return to high heat.
- Pour the sweet and sour sauce 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 reaches a thick and glossy consistency.
- Return the seared salmon to the skillet with the sauce.
- Baste the salmon with the sauce and cook for 1 more minute to finish the cooking process and coat the fish.
- Serve the sweet and sour salmon drizzled with the sauce, accompanied by the stir-fried vegetables and rice.
Observations
This recipe perfectly pairs the succulence of seared salmon with a tangy, sweet and sour glaze and a colorful selection of stir-fried vegetables. It is a well-balanced, flavor-packed meal that is both nutritious and incredibly fast to prepare.
The base of thinly sliced red cabbage, half-moon carrots, diced onion, fresh aromatics like garlic and ginger, and protein-rich edamame provides a wonderful crunch. A hint of fresh chili adds a subtle heat that enhances the dish without overpowering the delicate flavor of the fish. The salmon fillets are seared to perfection, keeping them moist and tender.
Thanks to its straightforward technique, this dish is as approachable for home cooks as it is impressive enough for a weekend dinner. The glaze, crafted from rice vinegar, soy sauce, and honey, finishes the fish with a beautiful sheen and that classic sweet and savory contrast everyone loves.
The base of thinly sliced red cabbage, half-moon carrots, diced onion, fresh aromatics like garlic and ginger, and protein-rich edamame provides a wonderful crunch. A hint of fresh chili adds a subtle heat that enhances the dish without overpowering the delicate flavor of the fish. The salmon fillets are seared to perfection, keeping them moist and tender.
Thanks to its straightforward technique, this dish is as approachable for home cooks as it is impressive enough for a weekend dinner. The glaze, crafted from rice vinegar, soy sauce, and honey, finishes the fish with a beautiful sheen and that classic sweet and savory contrast everyone loves.
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