Five-Spice Salmon With Broccolini And Asparagus Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

4 x 180g pieces salmon fillet, pin-boned, skin on
1 tsp Chinese five-spice
80g (1/4 cup) hoisin sauce
125ml (1/2 cup) peanut oil
2 cloves garlic, thinly sliced
4cm piece ginger, cut into julienne (matchsticks)
1 red onion, thickly sliced
1 bunch broccolini, trimmed, halved widthwise
1 bunch asparagus, trimmed, halved widthwise
40g baby spinach
1 cup basil leaves
1 tsp sesame oil

Recipe Method

Using a sharp knife, cut each piece of fish into 3 lengthwise. Place in a large bowl. Add five-spice, hoisin sauce and 2 tbs peanut oil. Season with salt and pepper. Gently toss to combine.
Heat 1 tbs peanut oil in a large frying pan over high heat. Add half the fish and cook for 30 seconds each side for medium-rare or until cooked to your liking. Transfer to a plate. Repeat with another 1 tbs peanut oil and remaining fish. Wipe pan clean.
Heat remaining 2 tbs peanut oil in pan over high heat. Add garlic, ginger and onion, and stir-fry for 2 minutes or until onion is soft. Add broccolini and asparagus, and stir-fry for a further 3 minutes or until vegetables are tender. Remove from heat and stir in spinach, basil and sesame oil, then season.