Five Spice Salmon Stir Fry

One of the most enjoyable things about my visit to Sydney was the accessibility to a variety of Asian cuisine including Chinese, Japanese, Korean, Malaysian and my favourite Vietnamese food. Modern Australian cuisine is heavily influenced by the wonderful aromatic flavours of the East, making a welcome addition to any dish. Chilli, ginger, lime, garlic, coriander, mint, five spices are all regular additions to my dishes, and I probably take for granted how regularly and how much of an influence the east has had in my every day cooking.

And so it was with a nod to the East that inspired the next dish, something incredibly quick and simple for a mid week dinner. Five Spice Salmon with Vegetable Stir Fry is an enormous welcome on a dreary Winters night. It has all those exotic flavours that can carry you away to the orient instantly.

What Do I Need?(serves 2)

  • x 2 Salmon Fillets (each weighing about 125g)
  • x 50g Baby Sweetcorn
  • x 1 Red, Green, or Red Pepper De-seeded (Capsicum if you are an Aussie)
  • 4 x Spring Onions
  • 1 x Carrots
  • 115g Mange tout, Green Beans, French Beans, or Broccoli  whatever takes your fancy here
  • 1 tsp of Sesame Seeds
  • handful of Cashew Nuts
  • Chinese Five Spices
  • Bunch of Mint
  • Bunch of Coriander

For the Marinade

  • 1 small garlic clove, peeled and crushed
  • 1cm of fresh ginger peeled and grated
  • 3 tbsp soy sauce
  • 1/2 tbsp clear honey
  • 1/2tbsp wine vinegar or sherry
  • 1/2 tsp of Turmeric
  • 1tbsp Tomato puree

What Do I Do?

  • Start by mixing the marinade together in a bowl. ( this will be tossed over the veg stir fry)
  • Place your Salmon Fillets on 2 separate sheets of Aluminum foil, enough foil to make cover the fish in a loose, crimped covering
  • Rub Five spices all over the fillets, drizzle with a little olive oil, and seal up the parcels
  •   Place the parcels in a preheated oven to cook at 160C-180C for about 15 -20 mins, (depending on how you like your Salmon cooked, and how big your fillets are)
  • Let the Salmon cook for 10 mins before you start the next stage.
  • Blanch the mangetout,french beans, broccoli  into boiling water for 2 mins, then refresh in ice cold water and set aside.
  • Heat Olive oil in a wok, and throw in the Bell peppers, baby sweetcorn and Carrots fry off for 2 mins then add the marinade,
  • Cook off for another 4 mins, before adding in the blanched vegetables
  • Throw in your cashew nuts, and sprinkle with sesame seeds, as an option you can also add in “ready to Wok” Noodles at this stage.
  • Chop up your mint and coriander
  • Take vegetables off the heat and sprinkle with chopped mint and coriander, plate up on warmed plates
  • Take Salmon out of oven, and place on top of the vegetables, sprinkle with chopped Chilli to serve.

(Photographs by David McClelland Photography)

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Comments

  1. The best thing about this blog is know that the girl who writes it lives with me.
    Dee…. I’m hungry…

  2. Ruth Bogan says:

    Oh Dee..salmon is my favourite..ill def try this recipe. Xx

  3. Wow! Love the new blog design and post 🙂 !!!

  4. This looks yummy… its on the list!

  5. Cinnamon says:

    Beautifully written, cooked and shot! What a match you two are! I love these blogs honey, even though it leaves me feeling bad about grilling sausages for dinner last night! Love u. Well done…again! X

  6. I am definitely going to attempt to make this dish, it looks gorgeous. Will le you know how it turns out Dee! Beautiful photos too Dave, you’re a fab team! 🙂

  7. looks delicious!

    if i may ask, what type of camera does David use? i’m looking to upgrade…

    • Hi! welcome to the blog, David uses a Cannon 5D (Mark II) for work, however some of the photos on this blog are taken with a mix of the iphone, Lumix, and the Canon!

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