A five-spice take on Salmon Gratin, built on chilli and sichuan pepper and finished the way we like it. Ready in about 32 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the chilli and sichuan pepper elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the light soy sauce and the rest of the chilli and sichuan pepper flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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