Jamie Oliver says, “Cooking one big piece of salmon offers you incredible flaky fish with terrific crispy pores and skin. I’ve used teriyaki sauce, which includes soy, mirin, and ginger for triple the pride in a single bottle, plus Chinese five-spice and pineapple for a conventional candy and sour restore. Enjoy!” See method
- 500g boneless half salmon side from sustainable sources, skin on, scaled, pin-boned
- 1 heaped tsp Chinese five-spice
- olive oil
- 1 bunch of spring onions
- 3 mixed peppers
- 2 carrots
- 2 tbsp cornflour
- 2 tbsp white wine vinegar
- 1 tbsp tomato purée
- 1 tbsp teriyaki sauce
- 432g tin of pineapple chunks in juice
- 150g frozen peas
- Rub the salmon all over with the five-spice, a pinch of sea salt and a little oil, then place skin-side down in a large cold non-stick frying pan on medium-low heat. Cover with wet greaseproof paper and cook for 15 mins, or until just pink. Remove the paper and flip for the final 30 secs.
- Trim the spring onions, then shred one and put aside. Deseed the peppers and cut into 2cm chunks along with the remaining spring onions. Peel and finely slice the carrots.
- Place a wok over high heat and throw in the veg, moving it around for 2 mins to soften and lightly char.
- Stir in the cornflour, vinegar, tomato purée, teriyaki and the pineapple (juice and all), followed by 250ml of water. Simmer for 5 mins, or until thickened, adding the peas for the last 2 mins. Season to taste.
- Break up the salmon and divide between plates, along with the veg. Scatter over the shredded spring onion. Great with rice and chili sauce.