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.


6 thoughts on “Five-Spice Salmon with Sweet Potato and Broccoli

  1. Yum, this salmon idea sounds beautiful! My husband loves salmon steaks but I usually just pan fry them in some olive oil until the skin is nice and crispy… I’ll definitely try the five spice next time. By the way, this is my first visit to your blog… love the fresh, achievable recipes and your sense of humour. Gorgeous!

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