Jamie's Crispy Five-Spice Salmon With Sweet & Sour Veg


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1 x 500g piece of salmon, skin on, pin-boned, from sustainable sources
1 heaped tsp Chinese five spice
olive oil
1 bunch of spring onions
3 mixed-colour capsicums
2 carrots
2 tbs cornflour
2 tbs white wine vinegar
1 tbs no-added-salt tomato paste
1 tbs teriyaki sauce
1 x 432g can of pineapple chunks in juice
150g frozen peas
chilli sauce (optional)


1. Rub the salmon all over with the five spice, a pinch of salt and a little oil, then place it skin-side down in a large cold non-stick frying pan on a medium-low heat. Cover with wet grease-proof paper and cook for 15 minutes or until just pink. Remove the paper and flip for the final 30 seconds.

2. Meanwhile, trim the spring onions, then shred one and set aside. Deseed the capsicums and cut into 2cm chunks along with the remaining spring onions. Peel and finely slice the carrots.

3. Place a wok on a high heat and add the veg dry, moving it around for 2 minutes to soften and scald.

4. Stir in the cornflour, vinegar, tomato paste, teriyaki and the pineapple (juice and all), followed by 250ml of water. Simmer for 5 minutes or until thickened, throwing in the peas for the last couple of minutes. Check the seasoning and adjust if needed.

5. Break up the salmon and divide between plates, along with the veg. Scatter over the shredded spring onion and drizzle with chilli sauce (if using). Delicious served with steamed rice.

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