Szechuan Salmon with Spring Onions and Asparagus

For the Szechuan Sauce

1 Tsp Szechuan Peppercorns, toasted and ground

4 Tbsp Soy Sauce 

3 Tbsp Honey 

1 Tsp Sesame Oil

1 Tbsp Rice Wine Vinegar 

1 Tbsp Shaoxing Wine or mirin 

3 Garlic Cloves, finely minced

10g fresh Ginger, finely minced

1 Tbsp Gochujang Paste) or 1 Tsp Chili Flakes

1/2 Tsp Chinese Five Spice

1 Tsp Cornflour

For the Salmon

2 x 250g Salmon

300g fresh Asparagus

6 Spring Onions, split in half lengthwise then cut to same the length as Asparagus

10 Shiitake Mushrooms

1 Tbsp Sesame Seeds

Preheat oven to 180 degrees C

Stir together the Szechuan Sauce ingredients (leaving the cornstarch out)

Place Asparagus and Spring Onion (mix these together), Mushrooms and Salmon on a parchment-lined tray Spoon half of the Szechuan sauce over the Salmon and vegetables and toss in the sauce.

Place the tray in the oven and bake, checking at 10 minutes ( depending on how thick your salmon is)

Give the vegetables a toss, and check the Salmon

If necessary, continue baking until salmon is cooked through

In the meantime, heat up the remaining Szechuan sauce on the stove in a small pan and whisk in the Cornflour to thicken

Pour this over the cooked Salmon.

Sprinkle with Sesame Seeds, and divide among two serving plates