5 Spice Salmon Fish & Chips
Clock Image
Prep: 15 mins
Cook: 35-40 mins
Wild sustainably sourced salmon fillets sprinkled with China 5 spice and your own homemade chips makes this a fancy version of one of the nation’s favourite dishes.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
786 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 500g bag of potatoes
  • 2 salmon fillets
  • 1½ tsp China 5 spice
  • A 227g pot of soured cream
  • A handful of tarragon, leaves only
  • 1 lemon
  • A head of broccoli
  • A handful of flat leaf parsley, leaves only
From your kitchen
  • Sea salt and freshly ground pepper
  • 1½ tbsp olive oil
You'll need
  • Large pan
  • Colander
  • Bowl
  • A couple of baking trays
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Bring a pan of salted water to the boil. Scrub the potatoes and slice them into chips. Add them to the pan and simmer for 5 mins. Drain well.

  • 2.

    Tip the chips into a bowl. Add a pinch of sea salt and 1 tbsp oil. Toss to coat. Spread out on a baking tray. Bake in the oven for 30-35 mins, turning halfway through, till golden and tender.

  • 3.

    Meanwhile, brush another baking tray with ½ tbsp oil. Lay the salmon fillets on the tray. Sprinkle ½ tsp of the China 5 spice over each fillet and gently rub in. Set aside to marinate for 10 mins.

  • 4.

    Spoon the soured cream into a bowl. Finely chop the tarragon leaves. Finely zest the lemon. Add both to the soured cream. Slice the lemon into wedges. Season the soured cream with a little black pepper and stir in ½ tsp of the China 5 spice.

  • 5.

    Slide the salmon into the oven on the shelf above the chips. Bake for 10-15 mins till the salmon is cooked through and dark pink.

  • 6.

    Break the broccoli into small florets. Roughly chop the parsley leaves. Fill the potato pan with water and bring to the boil.

  • 7.

    Chuck the broccoli florets into the pan. Simmer, uncovered, for 5 mins till tender and bright green. Drain well. Serve the salmon with the broccoli, chips and spoonfuls of the herby soured cream sauce.

  • Tip

    Five star
    Add a pinch of leftover China 5 spice to chopped plums with a spoonful of honey. Gently poach for a few mins till they’re just ready to collapse. Serve with yogurt for a seriously good pud.

This recipe is from