Don’t call it sweet-and-sour salmon because it is so much more than that.
1½ lb. skin-on, boneless salmon fillet, scales removed1 Tbsp. vegetable oil. Roast until salmon is barely cooked in the center and flesh flakes when gently pressed with a spoon, 20–30 minutes.2 tsp. cornstarchStep 3in a large nonstick skillet over medium-high.
Cook 1 small white onion, cut through root end into ½"-thick wedges, tossing often, until lightly blistered in spots, 5–7 minutes. Add; cook, stirring constantly, until fragrant, about 1 minute. Add, and cook, stirring constantly, until peppers just start to soften, about 4 minutes.Pour reserved sauce over vegetables and cook, stirring often, until sauce thickens and clings to vegetables, about 3 minutes. Remove from heat and , stir inPour sauce over salmon in baking dish.
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