About the Recipe
A delicious healthy weeknight dinner!
Ingredients
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
Preparation
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