5 Spice seared salmon

Henrietta Green

Ingredients

4 Freedom Food labelled salmon steaks/escalopes weighing about 140-170 g each
Piece of fresh ginger, about 2.5cm, peeled
2 spring onions, trimmed
I tbsp olive oil
1 lemon
1 tbsp five-spice powder
1 tbsp soy sauce
Sea salt

Method

Heat a ribbed grill pan until hot.

Put the ginger in a food processor with the spring onions and olive oil and whiz to a thick paste. Zest and juice the lemon. Add the lemon juice and zest, five spice powder, soy sauce and salt and whiz again briefly.

Using a stiff pastry brush, paint the salmon all over with the paste. Grill the fish, turning over until evenly cooked. The actual timing will depend on how well done you like it and the thickness of the fish.