Best 2 Sweet And Sour Salmon Recipes

Indulge in a culinary journey with this delectable Sweet and Sour Salmon recipe, a harmonious blend of sweet, tangy, and savory flavors. This dish features tender salmon fillets enveloped in a vibrant sauce made from pineapple, bell peppers, and a medley of zesty seasonings. Accompanying this main course are three additional enticing recipes: a refreshing Cucumber Salad, a creamy and tangy Avocado Sauce, and a flavorful Steamed Broccoli. Together, these recipes create a complete and satisfying meal, perfect for a weeknight dinner or a special occasion.

Let's cook with our recipes!

QALIYEH-E KHORMA (SPICY SWEET-AND-SOUR SALMON WITH DATES)

Qaliyeh-e Khorma (Spicy Sweet-and-Sour Salmon With Dates) image

Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets.

Provided by Najmieh Batmanglij

Categories Dinner Seafood Fish Salmon Vinegar Date Garlic Cucumber Soy Free Peanut Free Dairy Free Tree Nut Free Herb Pescatarian

Yield 4-6 servings

Number Of Ingredients 22

Ingredients

Onion, Cucumber, and Coriander Pickles:
¼ cup coriander seeds
1 large red onion (about 1lb), diced into ⅜" squares
2 teaspoons fine sea salt
12 Persian cucumbers, ¼" to ⅜" dice
¼ cup apple cider vinegar
Dusting:
1 ½ teaspoons fine sea salt
½ teaspoon black pepper
1 teaspoon ground turmeric
1 tablespoon all-purpose flour
Fish:
4-6 thick skinless salmon fillets
¼ cup olive oil, divided
5 cloves garlic, finely grated
1 cup apple cider vinegar
2 tablespoons date molasses
1 scant teaspoon cayenne
1 tablespoon dried fenugreek leaves
5 medjool dates, pitted and halved
1 cup fresh herbs such as cilantro leaves, basil leaves, or chopped spring onions, for serving
Kateh, for serving (optional)

Steps:

Onion, Cucumber, and Coriander Pickles:
In a medium-sized skillet over low heat, toast the coriander seeds, shaking the skillet constantly until the aroma rises. Remove from heat and set aside.
In a large mixing bowl, place the onion, salt, and coriander seeds, and toss. Add the cucumber and pour the vinegar over it. Toss well and set aside.
Do Ahead: This pickle can be stored in an airtight container in the fridge for up to 3 days.
For the fish:
In a small bowl, mix together all the dusting ingredients and set aside.
Rinse the fish and pat dry. Place fillets on a sheet pan lined with parchment paper.
Dust both sides of the fish fillets and arrange on the sheet pan. Cover and keep cool until ready to cook.
Heat 2 tablespoons oil in wide, non-stick skillet a over high heat until very hot, but not smoking. Sear the fish until brown on both sides (about 1 minute on each side). Remove the fish from heat and set aside.
In the same pan, add 2 tablespoons oil, reduce heat to medium heat, add the garlic and stir-fry for 1 to 2 minutes until golden brown.
Add the vinegar, molasses, cayenne, and fenugreek leaves, and give it a stir. Return the fish to the pan and simmer for 10 to 15 minutes over low heat until the fish is tender and the sauce has thickened. Adjust seasoning to taste. Add the dates, cover and keep warm until ready to serve.
Serve over rice, with a bowl of fresh herbs and the onion and cucumber pickle.

SWEET AND SOUR SALMON

Sweet and Sour Salmon image

This tastes better the second day and is good for potlucks. I buy a variety of colored peppers in bulk, slice and freeze them, then pull out the amount when needed.

Provided by Borealis Beegirl

Categories Short Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 salmon fillet (around a pound)
1 onion, sliced
1 sweet pepper
1/2 lb mushroom, sliced
2 tablespoons butter
1 (20 ounce) can pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon dry mustard
1/2 cup white vinegar
1 tablespoon soy sauce
1 (14 1/2 ounce) can stewed tomatoes

Steps:

Pull bones out of salmon with pliers and cut into chunks, then poach in water.
Saute onion, pepper and mushrooms in butter until tender.
Add tomatoes and cooked salmon.
Drain pineapple, reserve syrup.
Combine sugar, cornstarch and mustard. Stir in with the pineapple syrup, vinegar and soy sauce. Add to onion mixture. Cook, stirring constantly until thick and clear. If needed, may be thinned with water.
Add pineapple chunks. Serve over rice.

Nutrition Facts : Calories 420.7, Fat 10, SaturatedFat 4.4, Cholesterol 51.8, Sodium 615.5, Carbohydrate 64.6, Fiber 4, Sugar 53.1, Protein 20.9

Tips:

Mise en place: Before you start cooking, measure and prep all of your ingredients. This will help you stay organized and prevent any scrambling.
Use fresh ingredients: The fresher your ingredients, the better your dish will taste. If possible, use wild-caught salmon and organic vegetables.
Don't overcook the salmon: Salmon is a delicate fish that can easily be overcooked. Cook it just until it is opaque in the center, about 5-7 minutes per side.
Make sure your sauce is thick enough: The sauce should be thick enough to coat the salmon and vegetables. If it is too thin, it will not adhere to the food.
Serve immediately: Sweet and sour salmon is best served immediately after it is cooked. The fish will become dry and tough if it is left to sit for too long.

Conclusion:

Sweet and sour salmon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet, sour, and savory flavors is sure to please everyone at the table. Whether you are a beginner cook or a seasoned pro, this recipe is sure to become a favorite.

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