- 1 tsp Szechuan peppercorns
- 1 tbsp tamari
- 40g honey
- 2 salmon fillets
- 2 garlic cloves
- A thumb of ginger
- 1 chilli
- 1 onion
- 1 red pepper
- 2 courgettes
- ½ tbsp olive, coconut or rapeseed oil
- 150ml boiling water
Tip the Szechuan peppercorns into a mortar and pestle and lightly crush. No mortar and pestle? Tip them into a bowl and use a rolling pin or the bottom of a jam jar to crush them.
Add 1 tbsp tamari and the honey to the peppercorns and stir to mix.
Pop the salmon in a dish. Pour over the Szechuan marinade. Turn to coat. Set aside to marinate while you prepare the veg.
Peel and grate the garlic and ginger. Halve the chilli, flicking out the seeds and white bits for less heat. Finely chop it.
Peel and finely slice the onion. Halve the pepper. Scoop out the seeds and white bits. Roughly chop it. Roughly chop the courgettes.
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.
While the salmon grills, put a wok or deep frying pan over a high heat. Warm for 2 mins. Add ½ tbsp oil. Add the garlic, ginger and chilli. Stir fry for 30 seconds.
Add the onion, pepper and courgette to the pan. Stir fry for 3 mins. Pour in the marinade. Add 150ml boiling water. Bring to a bubble and simmer for 2 mins till the veg are just tender.
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.