Sichuan Glazed Salmon

• 2 Spring onion
• 2 cloves Garlic
• 15 g Ginger root
• 1 tsp Black peppercorns
• 45 ml Light soy sauce
• 30 ml Chinese black vinegar
• 2 tbsp Caster sugar
• 1 tsp Chili flakes
• 1 tbsp Sunflower oil
• 2 pieces Salmon fillet, skin on

1. Thinly slice the spring onions, keeping the white and green parts separate. Finely grate the garlic and ginger. Lightly crush the black peppercorns with a mortar and pestle or the side of a knife.
2. In a small bowl, stir together the light soy sauce, Chinese black vinegar, caster sugar, chilli flakes and crushed peppercorns until the sugar is mostly dissolved. Set the glaze beside the hob so it is ready to go.
3. Heat the sunflower oil in a large frying pan over medium-high heat. Add the salmon skin-side down and cook for 4 to 5 minutes until the skin is crisp and the flesh is turning opaque up the sides. Turn and cook for 1 to 2 minutes, then transfer to a plate.
4. Lower the heat to medium and add the white parts of the spring onion, then cook for 30 seconds until fragrant. Add the garlic and ginger and cook for 30 to 60 seconds, stirring so they do not catch. Pour in the glaze and simmer for 2 to 3 minutes until glossy and slightly thickened.
5. Return the salmon to the pan and spoon the glaze over the top. Cook for 1 to 2 minutes, turning once, until the salmon is just cooked through and coated in a sticky glaze. Scatter over the green parts of the spring onion to serve.

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