Salmão grelhado com molho agridoce e legumes PICANTES | Rita Lobo | Cozinha Prática

Rita Lobo teaches you how to make sweet and sour salmon with spicy vegetables. The chef shows you how to prepare the sauce step by step, and the meal is ready in 30 minutes. This makes eating well easy, right? Gather the ingredients and get ready to make a delicious dish. #NhacGNT #RitaLobo #PracticalCooking Ingredients: For the spicy vegetables: ½ red cabbage (about 400g) 1 carrot 1 cup frozen edamame (green soybeans) 1 onion 1 large garlic clove ½ tablespoon grated ginger 1 chili pepper 1 ½ tablespoons oil 1 teaspoon toasted sesame oil Salt to taste Basil leaves to taste for serving For the salmon: 4 skinless salmon fillets (about 500g) ½ cup rice vinegar ¼ cup soy sauce 3 tablespoons honey 1 teaspoon cornstarch 1 tablespoon oil Instructions: For the spicy vegetables: Discard the central stem, place the cabbage on a cutting board, and cut into 6 wedges. Slice the wedges into 3cm pieces, transfer to a bowl, and rinse well under running water. Drain excess water in a colander while you prepare the other ingredients. Wash, peel, and cut the carrot in half lengthwise. Slice each half diagonally into 0.5cm half-moons. Peel and cut the onion into large 3cm cubes. Peel, halve the garlic, and slice each half into strips. Wash, dry, and cut the chili pepper in half, discarding the seeds, and slice each half into strips. Preheat a large skillet, preferably nonstick, over medium heat. Drizzle with 1 tablespoon of oil and add the carrot and onion. Season with a pinch of salt and sauté for 3 minutes, until the onion softens slightly and the carrot begins to cook through, but without losing its texture. Add the garlic, ginger, and chili pepper and sauté for 1 minute to fragrant. Drizzle with ½ tablespoon of oil, add the cabbage, season with salt, and sauté for 2 minutes, just until it begins to wilt—do not overcook to maintain the crunchiness of the leaves. Add the edamame beans and stir for 1 minute just to defrost. Transfer the vegetables to a bowl and set aside. Just before serving, top with the basil leaves—they darken when exposed to the heat of the vegetables. NOTE: No need to wash the skillet; just wipe the bottom with a paper towel, as it will be used to cook the salmon. For the salmon: In a measuring jug, combine the vinegar, soy sauce, honey, and cornstarch – stir well to dissolve the cornstarch. Set aside. Return the skillet to high heat. When hot, drizzle with 1 tablespoon of oil. Arrange the salmon slices, with the sides touching the skillet. Sear for 3 minutes, flip with a spatula, and brown for another 2 minutes. It won't be cooked through at this point; don't overcook it; it will finish cooking in the sauce. Transfer the browned salmon to a serving dish. Drain any excess fat from the pan and return to high heat. Pour in the soy sauce mixture – it will bubble at first, but then begin to thicken. Cook for about 5 minutes, stirring occasionally with a silicone spatula, until the sauce thickens and becomes glossy. To check for doneness, scrape the bottom of the pan with the spatula in a thin stream. The sauce should take a while to coat the bottom of the pan again. Return the fish to the pan, drizzle with the sauce, and cook for one minute. Serve the fish with vegetables and fragrant rice. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET BOT NHAC, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br