Chinese Sichuan Peppercorn Salmon with Bok Choy

Ingredients

• 220g salmon fillet, skin-on
• 350g baby bok choy, halved lengthwise
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp ginger, julienned
• 4 cloves garlic, sliced
• 1 tsp Sichuan peppercorns, crushed
• 2 tsp vegetable oil
• spring onions
• chili oil

Method

1. Pat salmon dry and sprinkle with crushed Sichuan peppercorns and salt.
2. Heat 1 tsp oil in a pan, cook salmon skin-side down for 4 minutes until crispy, flip and cook 2 minutes more until cooked through (63°C/145°F).
3. In another pan, heat 1 tsp oil and stir-fry bok choy with garlic until tender, 3 minutes.
4. Whisk soy sauce, vinegar, and sesame oil; drizzle over bok choy.
5. Top salmon with julienned ginger and chili oil; serve alongside bok choy with spring onions.