Directions

Prepare the Sweet & Sour Sauce

1. In a small bowl, whisk together ketchup, balsamic vinegar, soy sauce, brown sugar, vegetable oil, cornstarch, and water until smooth. Set aside.

Coat the Salmon

1. In a shallow bowl, mix flour and cornstarch. Cut salmon into 1-inch (2.5–3 cm) cubes and coat evenly in the flour mixture.

Chop the Vegetables

1. Slice the bell peppers into thin strips, cut the carrot into matchsticks, and chop the red onion into small pieces. Set aside with the edamame.

Fry the Salmon

1. Heat a generous splash of olive oil in a wok or deep skillet over medium-high heat. Fry the salmon cubes for about 2–3 minutes per side, until golden and cooked through. Remove and set aside.

Stir-Fry the Vegetables

1. In the same pan, add a little more oil if needed. Stir-fry the onion, peppers, and carrots over medium-high heat for 4–5 minutes, or until slightly tender and lightly browned.

Combine & Finish

1. Pour the sweet and sour sauce into the pan with the vegetables. Stir and bring to a simmer. Return the salmon to the pan along with the edamame. Gently toss everything together and cook for another 3–5 minutes until the sauce thickens and coats the ingredients.

Serve

1. Transfer to plates and sprinkle with sesame seeds if desired. Serve hot over steamed rice or noodles.