Ingredients Jump to Instructions ↓

  1. 1 small thick salmon fillet

  2. 1 tbsp dried red peppercorns , finely ground

  3. 1 head of broccoli splash sunflower oil , for frying

  4. 1/2 green chilli , finely sliced (remove seeds and membrane if you want it mild) handful wild garlic , chopped or 1 small garlic clove, chopped

  5. 2 cm squarepiece ginger , finely diced dash soy sauce

Instructions Jump to Ingredients ↑

  1. Method 1. Cut the salmon into 3x1cm thick slices. Sprinkle the ground peppercorns over the top of each slice.

  2. Chop the broccoli into small, evenly-sized pieces, including the stalks and reserve any leaves. Heat a drizzle of oil in a wok, tip in the broccoli and stir-fry for 2-3 minutes. Pour in a splash of water at the end of the 2-3 minutes, just to finally steam the broccoli. Tip the broccoli leaves into the pan along with the chilli, wild garlic and ginger. Fry briefly then pour in a splash of soy sauce. Remove from the heat and set aside.

  3. Heat a griddle pan, add the salmon, peppercorn side down. Turn after 30 seconds, you want the fish to be medium rare, not completely cooked through. Cook for a further 30 seconds then remove from the heat.

  4. To serve, put a neat pile of the vegetables on a plate or in a bowl and arrange the salmon slices on top.


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