Name: Asian-spiced salmon with nashi, mint and coriander salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: cooking-oil spray; 2 teaspoon sichuan peppercorns, crushed; 2 star anise; 1 tablespoon soy sauce; 2 tablespoon honey; 4 x 200g salmon fillets; 2 medium_piece nashi, sliced thinly; 1 fresh long red chilli, sliced thinly; 1 medium_piece red onion, sliced thinly; 2 green onions, sliced thinly; 3/4 cup loosely packed fresh mint leaves; 3/4 cup loosely packed fresh coriander leaves; 2 tablespoon soy sauce; 1/4 cup mirin; 2 teaspoon caster sugar; 1/4 teaspoon sesame oil

Ingredients

cooking-oil spray

2 teaspoon sichuan peppercorns, crushed

2 star anise

1 tablespoon soy sauce

2 tablespoon honey

4 x 200g salmon fillets

2 medium_piece nashi, sliced thinly

1 fresh long red chilli, sliced thinly

1 medium_piece red onion, sliced thinly

2 green onions, sliced thinly

3/4 cup loosely packed fresh mint leaves

3/4 cup loosely packed fresh coriander leaves

2 tablespoon soy sauce

1/4 cup mirin

2 teaspoon caster sugar

1/4 teaspoon sesame oil

Method

1.Preheat oven to 180°C/160°C fan-forced. Line large shallow baking dish with foil, extending foil 5cm above long sides of dish; coat lightly with cooking-oil spray.

2.Dry-fry spices in small frying pan until fragrant. Add sauce and honey; bring to a boil. Reduce heat, simmer, uncovered, 2 minutes.

3.Place fish in baking dish; brush both sides with spice mixture. Bake, uncovered, about 15 minutes or until cooked as desired.

4.Meanwhile, make sesame soy dressing; place ingredients in screw-top jar; shake well.

5.Place remaining ingredients in large bowl with dressing; toss gently to combine. Serve salad with fish.