Salmon Hash in chilli and sichuan pepper

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. Lower the heat, cover, and braise gently until everything is meltingly tender.

Stir in the black vinegar 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 cover and cook gently until everything is tender and the sauce clings.