Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A vibrant, nutritious dish featuring pan-seared salmon paired with crisp, spicy stir-fried vegetables and a glossy sweet and sour glaze. Perfect for a quick, wholesome dinner.
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Ingredients
1/2 red cabbage (approx. 400g)
1 carrot
1 cup frozen edamame
1 onion
1 large garlic clove
1/2 tbsp fresh grated ginger
1 fresh red chilli
1 tbsp vegetable oil (for stir-frying)
1/2 tbsp vegetable oil (for stir-frying)
1 tsp toasted sesame oil
Sea salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500g)
1 tbsp vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp cornflour
1 carrot
1 cup frozen edamame
1 onion
1 large garlic clove
1/2 tbsp fresh grated ginger
1 fresh red chilli
1 tbsp vegetable oil (for stir-frying)
1/2 tbsp vegetable oil (for stir-frying)
1 tsp toasted sesame oil
Sea salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500g)
1 tbsp vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp cornflour
Where to find ingredients
Find fresh produce like red cabbage, carrots, and chillies at local retailers such as Woolworths or Pick n Pay. Edamame and specific pantry items like rice vinegar, sesame oil, and soy sauce are available in the Asian foods aisle of most major supermarkets or at specialty health stores. Use good quality honey and standard vegetable oil from your local grocery store.
Preparation method
- Cut the red cabbage into 3cm pieces
- Place the cabbage in a bowl, rinse well under cold running water, and drain in a colander
- Peel the carrot, halve it lengthwise, and slice into 0.5cm half-moons
- Peel and cut the onion into 3cm chunks
- Peel the garlic, halve it, and slice each half into thin slivers
- Wash, dry, and halve the chilli; remove seeds and slice into thin strips
- Heat 1 tbsp of vegetable oil in a large pan over medium heat
- Add the carrot and onion, season with a pinch of salt, and sauté for 3 minutes until the onion softens and carrots begin to tenderise
- Stir in the garlic, ginger, and chilli, cooking for another minute until fragrant
- Add the remaining 1/2 tbsp of vegetable oil, toss in the cabbage, and season 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 until thawed
- Transfer the stir-fried vegetables to a bowl and keep aside
- Just before serving, garnish the vegetables with fresh basil leaves
- In a jug, whisk together the rice vinegar, soy sauce, honey, and cornflour until the starch is fully dissolved
- Return the pan to high heat and add 1 tbsp 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 another 2 minutes; 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 fat from the pan and return to high heat
- Pour the sweet and sour sauce mixture into the pan; it will bubble up and begin to thicken
- Cook the sauce for about 5 minutes, stirring occasionally with a spatula, until thick and glossy
- Place the seared salmon back into the pan with the sauce
- Baste the salmon with the sauce and cook for a final minute to finish cooking through and meld the flavours
- Serve the salmon drizzled with the sauce, accompanied by the stir-fried vegetables and rice
Observations
This dish perfectly balances the richness of seared salmon with a lively sweet and sour sauce and a medley of stir-fried vegetables. It makes for a well-rounded and flavourful meal that fits a busy schedule without compromising on quality.
Thinly sliced red cabbage, half-moon carrots, cubed onion, aromatic garlic, and fresh grated ginger combined with edamame provide a crunchy, colourful base. A touch of fresh chilli adds just enough heat to elevate the dish without overpowering it. The salmon, prepared as skinless fillets, is seared to lock in moisture and create a beautiful texture.
Despite its sophisticated presentation, this recipe is straightforward enough for any home cook. The sauce, emulsified with rice vinegar, soy sauce, and honey, adds a gorgeous sheen and the signature sweet and savoury contrast that is loved by all.
Thinly sliced red cabbage, half-moon carrots, cubed onion, aromatic garlic, and fresh grated ginger combined with edamame provide a crunchy, colourful base. A touch of fresh chilli adds just enough heat to elevate the dish without overpowering it. The salmon, prepared as skinless fillets, is seared to lock in moisture and create a beautiful texture.
Despite its sophisticated presentation, this recipe is straightforward enough for any home cook. The sauce, emulsified with rice vinegar, soy sauce, and honey, adds a gorgeous sheen and the signature sweet and savoury contrast that is loved by all.
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