Tesco Food Officialのインスタグラム(tescofood) - 2月22日 22時14分

Get ready for waves of flavour! Here’s a healthier spin on sweet and sour #FakeAway with @ジェイミー・オリヴァー - a saucy, crispy five-spice salmon that’s 2 of your #5aDay. There’s a whole lot of deliciousness going on (and at a very tasty price).
#TescoAndJamie

Ingredients
500g boneless half salmon side from sustainable sources, skin
on, scaled, pin-boned 
1 heaped tsp Chinese five-spice 
olive oil 
1 bunch of spring onions 
3 mixed peppers 
2 carrots 
2 tbsp cornflour 
2 tbsp white wine vinegar 
1 tbsp tomato purée 
1 tbsp teriyaki sauce 
432g tin of pineapple chunks in juice 
150g frozen peas

Method

1. Rub the salmon all over with the five-spice, a pinch of sea salt
and a little oil, then place skin-side down in a large cold non-stick
frying pan on a medium–low heat. Cover with wet greaseproof
paper and cook for 15 mins, or until just pink. Remove the paper
and flip for the final 30 secs.
2. Trim the spring onions, then shred one and put aside. Deseed
the peppers and cut into 2cm chunks along with the remaining
spring onions. Peel and finely slice the carrots.
3. Place a wok over a high heat and throw in the veg, moving it
around for 2 mins to soften and lightly char.
4. Stir in the cornflour, vinegar, tomato purée, teriyaki and the
pineapple (juice and all), followed by 250ml of water. Simmer for
5 mins, or until thickened, adding the peas for the last 2 mins.
Season to taste.
5. Break up the salmon and divide between plates, along with the
veg. Scatter over the shredded spring onion. Great with rice and
chilli sauce.

Jamie's tip: "Trade battered chicken for fish. Salmon is high in vitamin D,
which supports the maintenance of normal bones.”

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