This Chinese Scramble leans on chilli and sichuan pepper to do the heavy lifting. We glaze the Salmon for real depth, then bring it together in one pan.
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. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
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 sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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