Five-Spice Salmon with Sweet Potato and Broccoli

To serve 2:  Prick a few holes into your 4 sweet potatoes and bake whole in a medium oven (170 degrees) for about an hour.

Slice the broccoli stalks and break off the florets.  Fry gently in a lidded frying pan with a sliced red chilli, a few slices of ginger and some olive oil for 2-3 minutes.  Add a tablespoon of dry sherry, a tablespoon of soy sauce and a little water.  Pop the lid on and steam on a low heat for about 10 minutes.

When the sweet potato is ready, slice off the pointy end, then squeeze out the sweet potato into a bowl (it’ll be hot, so gloves recommended), then mash with a little butter.  Cover the bowl with a plate and keep warm.

Sprinkle the salmon with five-spice, then fry in a hot-medium pan for 3 minutes each side.  Turn down the heat, pour over a tiny bit of sesame oil, a little soy sauce and a little honey.  Wait until it starts to stick, then it’s ready.

There you go.

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