Five-spice salmon with broccolini and asparagus

Five-spice salmon with broccolini and asparagus

(10) Rate it

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Embrace the change in weather with this quick and easy five-spice salmon dish, packed with fragrant herbs and fresh vegies.

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Pregnancy, Nutrition information


  • 4 x 180g pieces salmon fillet, pin-boned, skin on
  • 1 teaspoon Chinese five-spice
  • 80g (1/4 cup) hoisin sauce
  • 125ml (1/2 cup) peanut oil
  • 2 cloves garlic, thinly sliced
  • 4cm piece ginger, cut into julienne (matchsticks)
  • 1 red onion, thickly sliced
  • 1 bunch broccolini, trimmed, halved widthwise
  • 1 bunch asparagus, trimmed, halved widthwise
  • 40g baby spinach
  • 1 cup basil leaves
  • 1 teaspoon sesame oil
  • Steamed white rice (optional), to serve


  • Step 1
    Using a sharp knife, cut each piece of fish into 3 lengthwise. Place in a large bowl. Add five-spice, hoisin sauce and 2 tablespoons peanut oil. Season with salt and pepper. Gently toss to combine.
  • Step 2
    Heat 1 tablespoon peanut oil in a large frying pan over high heat. Add half the fish and cook for 30 seconds each side for medium-rare or until cooked to your liking. Transfer to a plate. Repeat with another 1 tablespoon peanut oil and remaining fish. Wipe pan clean.
  • Step 3
    Heat remaining 2 tablespoons peanut oil in pan over high heat. Add garlic, ginger and onion, and stir-fry for 2 minutes or until onion is soft. Add broccolini and asparagus, and stir-fry for a further 3 minutes or until vegetables are tender. Remove from heat and stir in spinach, basil and sesame oil, then season.
  • Step 4
    Divide the vegetables and fish among plates. Serve with rice, if using.

  • Low carb
  • Low sugar
  • Lower gi


  • 2906 kj


  • 50g

    Fat Total

  • 11g

    Saturated Fat

  • 6g


  • 47g


  • 117mg


  • 401.97mg


  • 9g

    Carbs (sugar)

  • 11g

    Carbs (total)

All nutrition values are per serve


Top tips: For maximum flavour, marinate fish in fridge for 4 hours or overnight.

For added texture, scatter with roasted cashews to serve.

  • Author: Dominic Smith
  • Image credit: Sam McAdam
  • Publication: MasterChef



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