4 salmon fillets, skinned (around 115g each)
2 stp five spice powder
fresh ground black pepper
1 large leek
1 large carrot
150g mange tout
1 inch piece root ginger
2 tbsp ginger wine
1 tbsp sesame oil
freshly boiled rice noodles to serve
Wash the salmon and pat dry with kitchen paper.
Rub the five spice powder into both sides of the fish and season with pepper.
Set aside until required.
Trim the leek, slice it down the centre and wash out any dirt. Finely shred the leek.
Peel the carrot and cut into very thin strips.
Top and tail the mange tout and shred.
Peel the ginger and cut into thin strips.
Place all of the vegetables into a large bowl and toss in the ginger wine and 1 tbsp soy sauce. Set aside.
Preheat the grill to medium, place the salmon fillets on the grill pan and brush with soy sauce. Cook for 2-3 minutes on each side, or until cooked through.
While the salmon is cooking, heat the oil in a non-stick frying pan or wok and stir fry the vegetables in the sesame oil until just tender. Do not overcook – the veg should still have a bite. Pile the veg onto serving plates and place a salmon fillet on top of each pile.