Sweet and sour salmon
4 servings
20 minutes
Sweet and sour salmon is an elegant dish of European cuisine that combines the tenderness of fish with the vibrant flavors of soy sauce, honey, and white wine vinegar. This harmony of sweet and sour with a hint of chili heat and ginger freshness makes it incredibly balanced and memorable. Marinated salmon takes on a rich flavor, while the caramelization process in the sauce creates an appetizing glaze. Serving it with jasmine rice and crispy bok choy adds textural and flavor depth. This dish is perfect for both a cozy dinner and a festive table as it combines ease of preparation with restaurant-quality. Its roots lie in the traditions of pairing fish with sweet-sour sauces popular in many cuisines around the world, from French to Asian.
1
Heat soy sauce, vinegar, honey, finely chopped chili, and ginger. Cool down.
- Soy sauce: 5 tablespoon
- White wine vinegar: 3 tablespoons
- Honey: 4 tablespoons
- Red chili pepper: 1 piece
- Ginger root: 1 piece
2
Pour the marinade over the salmon and let it sit for 30 minutes.
- Salmon fillet: 4 pieces
- Soy sauce: 5 tablespoon
- White wine vinegar: 3 tablespoons
- Honey: 4 tablespoons
- Red chili pepper: 1 piece
- Ginger root: 1 piece
3
Pour the marinade into the pan and bring to a boil until the sauce thickens.
- Soy sauce: 5 tablespoon
- White wine vinegar: 3 tablespoons
- Honey: 4 tablespoons
- Red chili pepper: 1 piece
- Ginger root: 1 piece
4
Fry the fish in the sauce for 3-4 minutes on each side.
- Salmon fillet: 4 pieces
5
Serve with pak choi and rice.
- Pak Choi Salad: 4 heads
- Jasmine rice: to taste