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Allegra McEvedy’s Salmon (or Salmon with Sauce and Veggies)

January 24, 2012

This is one of those recipes where I was seduced by the photo but wasn’t quite sure how

salmon with vegetable sauce

the dish would turn out.  It called for a lot of vinegar…so much that I was a little leery and cut back on it, substituting some of it for white wine so the dish took on a more  traditional flavor.  Regardless of what the original recipe was supposed to taste like, I loved the end result.  It has a kind of Asian fusion flavor from the sweet chili sauce, and the wine and vinegar give it a slightly sour caponata flavor.  I played off that Italian component and served the dish over fettuccine and added lots of Parmesan on top at the table.   I definitely recommend this dish, adapted from Allegra McEvady’s recipe.  This recipe serves 4.


4 salmon fillets

4 T olive oil

2 garlic cloves, peeled and thinly sliced

1 small eggplant, cut into 3/4″ dice

1 2″ piece fresh ginger, cut into matchsticks

1 red bell pepper, cut into 3/4″ dice

1 yellow bell pepper, cut into 3/4″ dice

1/4 c white wine vinegar

1/2 c white wine

1/2-3/4 c vegetable or chicken stock

1 carrot, cut into ribbons with a vegetable peeler

3 T sweet chili sauce

2 T chopped fresh Italian parsley

2 t lime juice

4 Lime wedges, to serve

1 Pinch of salt and freshly ground black pepper

Fettuccine, cooked

Parmesan for serving


Preheat the oven to 350°F.  Rinse salmon, then pat dry and season with salt and pepper.

Put a wide frying pan on a high heat and add 2 tablespoons of the olive oil. Allow to heat until smoking, then add the eggplant and cook, stirring so it won’t stick, until softened, about 3-4 minutes.  Add the garlic and ginger, and once you can smell them, add the peppers and stir. Bring the vegetables to a sizzle, then add the white wine vinegar and wine, followed a minute later by the stock.  Cook on high heat and simmer, uncovered, until it reaches a saucey consistency, about 8-10 minutes.  The eggplant helps to thicken the sauce, so add more stock or water if needed.

Meanwhile, cook the fettuccine.  Then, heat a frying pan over high heat for the salmon.  Add the remaining olive oil into the pan and shake it around to coat the pan.  Lay the salmon pieces in the oil, skin side down, and press them against the bottom of the pan.  When you see the fish is just beginning to brown along the edge of the skin, move the pan into the oven for 8 minutes.

Add the carrot ribbons to the rest of the vegetables, then add the sweet chili sauce and salt and pepper to taste. Take off the heat once the carrots have softened.

Take the salmon out of the oven and transfer to warm plates over the fettuccine. Tip all the vegetables into the ex-salmon pan and stir, watching them sizzle while the liquid reduces. Add the parsley and lemon juice to the vegetables. Adjust the lemon if necessary. Serve the vegetables with the salmon and a wedge of lime, and top with Parmesan if desired.

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