Chinese Five Spice Salmon

• 1/2 pkt (11 g) Chinese spice 
• 500g (4) Salmon fillets 
• 100g green beans 
• 200 g potato, cubed 
• 100 g pumpkin peeled and chopped 
• 2 tbsp soy sauce 
• 2 tsp miso paste*
• 1 tbsp rice wine vinegar

STEP 1

Marinate salmon with spice, soy, miso, vinegar and 1 tbsp olive oil. Rest 10 min.

STEP 2

Peel and chop pumpkin and potato, steam 15 min. Mash with butter and a dash of salt & pepper. 

STEP 3

Saute fennel 5 min, add salmon saute 3 min on each side.

HOW TO SERVE

Serve with mashed potato and pumpkin, beans & garnish with fresh parsley.

HINTS & TIPS

SIDES &CONDIMENTS

Asian stir fry greens*:

• 100 g broccolini,
• 2 bok choy,
• 1 fresh chilli,
• 1 tbsp sesame seeds, 
• 1 tbsp sesame oil,
• 2 tbsp soy sauce,
• 2 tbsp maple syrup.

Saute greens with chilli, sesame oil, soy sauce and maple syrup and sprinkle with sesame seeds.

SWAPS & ALTERNATIVES

Veggie combos: swap beans for fresh fennel.

Reduced meat: 2 filets + 250g eggplant slices or cauliflower steaks.

Alternative: miso paste* can be left out if not available.