Szechuan Salmon Stir Fry | Abel & Cole
Szechuan Salmon Stir Fry
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Prep: 20 mins
Cook: 10 mins
Szechuan peppercorns aren't really peppercorns - they're dried berries and they have a floral flavour with a tingling, numbing edge. Mixed with honey and tamari, they make a delicious marinade for organic salmon.
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473 kcal
(per portion)
Ingredients you'll need
  • 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
From your kitchen
  • ½ tbsp olive, coconut or rapeseed oil
  • 150ml boiling water
Step by step this way
  • 1.

    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.

  • 2.

    Add 1 tbsp tamari and the honey to the 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, flicking out the seeds and white bits for less heat. Finely chop it.

  • 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. 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 marinade. 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.

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