Five-spice salmon with broccolini and asparagus

Recipes / Fish

Embrace the change in weather with this quick and easy five-spice salmon dish, packed with fragrant herbs and fresh vegies.

Recipe «Five-spice salmon with broccolini and asparagus» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 x 180g pieces salmon fillet, pin-boned, skin on, 1 tsp Chinese five-spice, 80g hoisin sauce, 125ml peanut oil, 2 cloves garlic, thinly sliced , 4cm piece ginger, cut into julienne, 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, Steamed white rice , to serve.

Ingredients:

  • 4 x 180g pieces salmon fillet, pin-boned, skin on 
  • 1 tsp Chinese five-spice 
  • 80g hoisin sauce 
  • 125ml peanut oil 
  • 2 cloves garlic, thinly sliced 
  • 4cm piece ginger, cut into julienne 
  • 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 
  • Steamed white rice , to serve 

Instructions

  1. Using a sharp knife, cut each piece of fish into 3 lengthwise. Place in a large bowl. Add five-spice, hoisin sauce and 2 tablespoons peanut oil. Season with salt and pepper. Gently toss to combine.
  2. Heat 1 tablespoon 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 tablespoon peanut oil and remaining fish. Wipe pan clean.
  3. Heat remaining 2 tablespoons 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.
  4. Divide the vegetables and fish among plates. Serve with rice, if using.