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)



  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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