Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A nutritious and vibrant dish featuring succulent pan-seared salmon paired with a zesty sweet and sour sauce and crunchy, lightly spiced vegetables.
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Ingredients
1/2 red cabbage (approx. 400 g)
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tablespoon grated ginger
1 red chili pepper
1 tablespoon vegetable oil (for sautéing vegetables)
1/2 tablespoon vegetable oil (for sautéing vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500 g)
1 tablespoon vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tablespoon grated ginger
1 red chili pepper
1 tablespoon vegetable oil (for sautéing vegetables)
1/2 tablespoon vegetable oil (for sautéing vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500 g)
1 tablespoon vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
Where to find ingredients
You can find these fresh ingredients at any local supermarket or Asian specialty grocery store. Substitute the 'pimenta dedo-de-moça' with Fresno chili or bird's eye chili if needed, and 'edamame' can be found in the frozen vegetable section.
Preparation method
- Cut the red cabbage into pieces of approximately 1.2 inches (3 cm).
- Place the cabbage in a bowl, wash thoroughly under cold running water, and drain in a colander.
- Peel the carrot, cut it in half lengthwise, and then into 0.2-inch (0.5 cm) half-moons.
- Peel and cut the onion into 1.2-inch (3 cm) large dice.
- Peel the garlic, cut it 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 tablespoon of vegetable oil in a large skillet over medium heat.
- Add the carrot and onion, season with a pinch of salt, and sauté for 3 minutes until the onion softens and the carrot begins to tenderize.
- Add the garlic, ginger, and red chili pepper and sauté for 1 more 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, maintaining its crunch.
- Add the frozen edamame and toss 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 cup, whisk together the rice vinegar, soy sauce, honey, and cornstarch, stirring well to dissolve the starch.
- Return the skillet to high heat and drizzle with 1 tablespoon of vegetable oil.
- Place the salmon fillets in the hot skillet and sear for 3 minutes on one side.
- Turn the salmon and sear for another 2 minutes on the other side; the fish should not be fully cooked through at this stage.
- Remove the salmon from the skillet and set aside on a platter.
- Discard any excess grease from the skillet and return it to high heat.
- Pour the sweet and sour sauce mixture into the skillet; 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 skillet with the sauce.
- Baste the salmon with the sauce and cook for 1 more minute to finish 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 richness of pan-seared salmon with a vibrant sweet and sour sauce and a selection of stir-fried vegetables with a subtle spicy kick. It is a well-rounded and flavorful meal, perfect for those seeking a nutritious yet quick dinner option.
Thinly sliced red cabbage, half-moon cut carrots, diced onions, minced garlic, and freshly grated ginger, combined with edamame, create a colorful and crisp vegetable base. The red chili pepper provides a gentle heat that complements the other flavors without overpowering them. The salmon, prepared as skinless fillets, is quickly seared to maintain its moisture and delicate texture.
The simplicity of the preparation makes this recipe accessible even for beginner cooks, while the final result remains 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 cut carrots, diced onions, minced garlic, and freshly grated ginger, combined with edamame, create a colorful and crisp vegetable base. The red chili pepper provides a gentle heat that complements the other flavors without overpowering them. The salmon, prepared as skinless fillets, is quickly seared to maintain its moisture and delicate texture.
The simplicity of the preparation makes this recipe accessible even for beginner cooks, while the final result remains 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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