Peppered salmon with wok-fried vegetables

Paul Merrett serves a firey dish, with peppercorns, green chilli and smoky flavours imparted by a quick stir-fry in a hot wok
By Paul Merrett
Peppered salmon with wok-fried vegetables
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 tbsp dried red peppercorns, finely ground
  • 1 x 120 g salmon, sliced into 1cm thick pieces
  • 1 tbsp groundnut oil
  • 1/2 green chillies, finely sliced
  • 1 handfuls wild garlic
  • 2 cm piece of ginger
  • dashes of soy sauce
  • small head of broccoli, chopped into bitesized pieces


1. Sprinkle the ground peppercorns over one side of the salmon slices and set aside.

2. Heat the oil in a wok and stir-fry the broccoli for 2-3 minutes until tender, moving it about the pan as it cooks. Add a splash of water at the end to steam the broccoli.

3. Stir in the chilli, wild garlic and ginger. Add a splash of soy sauce, cook for 1-2 more minutes then remove from the heat and put to one side.

4. Heat a griddle pan until smoking, then place the salmon in, peppercorn side down. Turn after 30 seconds, and cook for a further 30 seconds for salmon that is still slightly pink in the middle. Remove from the heat.

5. Pile the broccoli onto a serving plate and arrange the salmon slices on top.

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