Peppered salmon on wok fried broccoli

Wild garlic, which grows ready for picking in the springtime, brings a mild garlic taste to Paul Merretts supper for one.
By Paul Merrett
Peppered salmon on wok fried broccoli
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 small thick salmon fillet
  • 1 tbsp dried red peppercorns, finely ground
  • 1 head of broccoli
  • splash sunflower oil, for frying
  • 1/2 green chillies, finely sliced (remove seeds and membrane if you want it mild)
  • handful wild garlic, chopped or 1 small garlic clove, chopped
  • 2 cm squarepiece ginger, finely diced
  • dash soy sauce


1. Cut the salmon into 3x1cm thick slices. Sprinkle the ground peppercorns over the top of each slice.

2. Chop the broccoli into small, evenly-sized pieces, including the stalks and reserve any leaves. Heat a drizzle of oil in a wok, tip in the broccoli and stir-fry for 2-3 minutes. Pour in a splash of water at the end of the 2-3 minutes, just to finally steam the broccoli. Tip the broccoli leaves into the pan along with the chilli, wild garlic and ginger. Fry briefly then pour in a splash of soy sauce. Remove from the heat and set aside.

3. Heat a griddle pan, add the salmon, peppercorn side down. Turn after 30 seconds, you want the fish to be medium rare, not completely cooked through. Cook for a further 30 seconds then remove from the heat.

4. To serve, put a neat pile of the vegetables on a plate or in a bowl and arrange the salmon slices on top.

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