Five-spice salmon with broccolini and asparagus

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(10) Rate it

• 0:15 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Pregnancy, Nutrition information

Ingredients

• 4 x 180g pieces salmon fillet, pin-boned, skin on


• 1 teaspoon 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 teaspoon sesame oil


• Steamed white rice (optional), to serve

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Divide the vegetables and fish among plates. Serve with rice, if using.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 2906 kj

  Energy




• 50g

  Fat Total




• 11g

  Saturated Fat




• 6g

  Fibre




• 47g

  Protein




• 117mg

  Cholesterol




• 401.97mg

  Sodium




• 9g

  Carbs (sugar)




• 11g

  Carbs (total)

All nutrition values are per serve

Notes

Top tips: For maximum flavour, marinate fish in fridge for 4 hours or overnight.

For added texture, scatter with roasted cashews to serve.

• Author: Dominic Smith


• Image credit: Sam McAdam


• Publication: MasterChef

Source: taste.com.au