Brasiliansk oppskrift
Sweet and Sour Salmon with Spicy Vegetables
A delicious recipe for sweet and sour salmon with crisp, lightly spicy vegetables. Perfect for a quick and nutritious dinner.
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Ingredienser
1/2 red cabbage (about 400 g)
1 carrot
1 cup frozen edamame
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 salmon portions (or 4 steaks) skinless (about 500 g)
1 tablespoon vegetable oil (for grilling salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
1 carrot
1 cup frozen edamame
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 salmon portions (or 4 steaks) skinless (about 500 g)
1 tablespoon vegetable oil (for grilling salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
Hvor finner du ingredienser
Vegetable oil, sesame oil, rice vinegar, soy sauce, honey, and cornstarch can be found in most grocery stores. Fresh produce like cabbage, carrots, onion, garlic, ginger, chili peppers, and basil are available at supermarkets and local markets. Edamame can be found in the frozen section of many grocery stores. Salmon portions or steaks are typically available at seafood counters in supermarkets.
Forberedelsesmetode
- Cut the red cabbage into pieces about 3 cm
- Transfer the cabbage to a bowl, wash well under running water, and let it drain in a sieve
- Peel the carrot and cut it in half lengthwise, then into 0.5 cm moons
- Peel and cut the onion into large 3 cm cubes
- Peel the garlic, cut 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 is softened and the carrot begins to tenderize
- Add the garlic, ginger, and red chili pepper and sauté for another 1 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 crispness
- Add the frozen edamame and stir for 1 minute to thaw
- Transfer the sautéed vegetables to a bowl and set aside
- When serving, finish the vegetables with fresh basil leaves
- In a measuring jug, combine the rice vinegar, soy sauce, honey, and cornstarch, stirring well to dissolve the cornstarch
- Return the skillet to high heat and drizzle with 1 tablespoon of vegetable oil
- Place the salmon portions in the hot skillet 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 cook completely in this step
- Remove the salmon from the skillet and set aside on a platter
- Discard excess fat from the skillet and return 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
- Drizzle the salmon with the sauce and cook for another 1 minute to finish cooking and meld the flavors
- Serve the sweet and sour salmon drizzled with the sauce and accompanied by the sautéed vegetables and rice
Observasjoner
This dish combines the succulence of grilled salmon with a vibrant sweet and sour sauce and a selection of sautéed vegetables with a spicy kick. It's a balanced and flavorful meal, ideal for those seeking a nutritious and quick option.
Finely sliced red cabbage, carrot moons, diced onion, garlic, and grated ginger, along with edamame, create a colorful and crunchy vegetable base. The red chili pepper adds a mild heat that complements the other flavors without overpowering them. The salmon, prepared in portions or steaks, is quickly seared to maintain its moisture and flavor.
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 sheen and a flavor contrast that pleases everyone.
Finely sliced red cabbage, carrot moons, diced onion, garlic, and grated ginger, along with edamame, create a colorful and crunchy vegetable base. The red chili pepper adds a mild heat that complements the other flavors without overpowering them. The salmon, prepared in portions or steaks, is quickly seared to maintain its moisture and flavor.
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 sheen and a flavor contrast that pleases everyone.
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