- 1 tsp Szechuan peppercorns
- 1 tbsp tamari
- 40g honey
- 2 salmon fillets
- 2 garlic cloves
- A thumb of ginger
- ½ habanero chilli
- 1 onion
- 1 red pepper
- 2 courgettes
- ½ tbsp olive, coconut or rapeseed oil
- 150ml boiling water
- 1.
Tip 1 tsp Szechuan peppercorns into a pestle and mortar and lightly crush. No pestle and mortar? Tip them into a bowl and use a rolling pin or the bottom of a jam jar to crush them.
- 2.
Add 1 tbsp tamari and the honey to the crushed peppercorns and stir to mix.
- 3.
Pop the salmon in a dish. Pour over the Szechuan marinade. Turn to coat. Set aside to marinate while you prepare the veg.
- 4.
Peel and grate the garlic and ginger. Halve the chilli (the chillies this week are hot, so make sure to scrape out any seeds and membrane. Half a chilli will be more than enough). Finely chop half.
- 5.
Peel and finely slice the onion. Halve the pepper. Scoop out the seeds and white bits. Roughly chop it. Roughly chop the courgettes.
- 6.
Heat your grill to high. Line a baking tray with foil. Lift the salmon fillets out of the marinade (keep the marinade for later) and place them, skin-side up, on the baking tray. Grill for 8-10 mins till the skin is black and the salmon is cooked all the way through – it will be dark pink and flake easily when pressed with a fork.
- 7.
While the salmon grills, put a wok or deep frying pan over a high heat. Warm for 2 mins then add ½ tbsp oil. Add the garlic, ginger and chilli. Stir fry for 30 seconds.
- 8.
Add the onion, pepper and courgette to the pan. Stir fry for 3 mins. Pour in the leftover marinade from the dish. Add 150ml boiling water. Bring to a bubble and simmer for 2 mins till the veg are just tender.
- 9.
Spoon the stir-fried veg onto two warm plates. Slice the skin off the salmon and discard it. Serve the salmon with the stir-fried veg.