Make the most of snow peas with this simple marinated salmon dish. Pair with a crisp white wine from Swords Wine or ReWine for a beautiful light dinner.
2 tbsp freshly grated ginger (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
2 tbsp rice vinegar (Vic Market Organics, Stall 56, I Shed)
½ cup chicken stock (Corner Chicken Shop, 87-89 Dairy Hall)
2 tsp chilli bean paste (Vic Market Organics, Stall 56, I Shed)
2 tbsp soy sauce (Land of Soy and Honey, Shop 10-11, Dairy Hall)
2 garlic cloves, crushed (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
1 tbsp sesame oil, plus extra 1 tbsp for frying (Market Organics, Stalls 45-55, I Shed)
300 grams boneless salmon fillet, cut into large bite-sized chunks (George the Fishmonger, Shop 35-36, Meat Hall)
salt flakes, cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
2 tbsp sesame seeds (Nut Trek, Shop 55-56, Dairy Hall)
250 grams shiitake mushrooms, thickly sliced (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
250 grams snow peas, topped and tailed (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
2 spring onions, sliced (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
In a bowl, whisk together ginger, rice vinegar, soy sauce, garlic, stock and chilli paste with 1 tablespoon of sesame oil. Put the salmon chunks in a bowl, season and pour over the marinade. Cover the bowl with cling film, and refrigerate the salmon for an hour, stirring once.
Meanwhile, dry-fry sesame seeds in a hot frypan or wok over medium heat, stirring constantly, until turning golden brown. Set aside.
When salmon is ready to cook, heat remaining tablespoon of sesame oil in a large frypan over medium heat. Add salmon to the pan, reserving the marinade, and cook for 4 minutes, then turn and cook for 3 minutes on the other side. Add two-thirds of the marinade to the pan and baste the salmon until almost caramelised. Turn over and repeat. Remove salmon to a bowl.
In the same pan, add the mushrooms and a pinch of salt. Cook, covered, for 3-4 minutes, stirring occasionally. Remove mushrooms to the bowl with the salmon. Stir-fry the snow peas for around 3 minutes. Add half of the spring onions and stir-fry for a further minute, then add the remaining marinade. Return mushroom and salmon to the pan to warm through. Season to taste.
Serve bowls garnished with remaining spring onion and a sprinkling of toasted sesame seeds.