Szechuan Peppercorn Salmon Food
SZECHUAN PEPPERCORN SALMON
A spice rub of Szechuan peppercorns and garlic put a new spin on simple broiled salmon. Use wild Alaskan troll-caught salmon for best flavor.
Provided by Always Cooking Up Something
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Using a mortar and pestle or spice grinder, grind the peppercorns, chopped garlic, lime zest, and salt until the peppercorns are finely ground. Rub salmon fillets with olive oil, then place onto the prepared pan, skin side down. Rub spice mixture onto top of salmon fillets.
- Broil until the salmon is flaky and no longer pink in the center, 10 to 15 minutes. Drizzle with soy sauce and serve.
Nutrition Facts : Calories 314.9 calories, Carbohydrate 2.2 g, Cholesterol 114 mg, Fat 16.8 g, Fiber 0.4 g, Protein 36.6 g, SaturatedFat 2.9 g, Sodium 778.4 mg, Sugar 0.2 g
SZECHUAN-STYLE SMOKED SALMON
This is adapted from a Martin Yan recipe. I'm absolutely in love with it. I have made tea smoked chicken in the past and also loved that. If you enjoy the unique and delicious you must try this.
Provided by Annacia
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine marinade ingredients (soy, rice wine, ginger, sugar) in a wide bowl.
- Add salmon and turn to coat in marinade.
- Cover and refrigerate for 20 minutes and up to 1 hour.
- Line a stir-fry pan or deep skillet and the inside of pan lid with heavy-duty foil.
- Combine smoking mixture (brown sugar, rice, tea leaves, anise, cinnamon, peppercorns) and spread evenly in the bottom of pan.
- Set a round cake rack over smoking mixture (Be sure the smoking element does not touch rack).
- Remove fish from marinade and place on rack.
- Pour marinade into a small saucepan and set aside.
- Place pan, uncovered, over high heat.
- When mixture begins to smoke, cover pan; reduce heat to medium-low and smoke until salmon turns a rich deep color, about 10 minutes.
- Turn off heat; let stand for 5 minutes, undisturbed, or longer before removing lid.
- Bring reserved marinade to a boil; add cornstarch solution and cook, stirring, until sauce thickens.
- Strain sauce into a bowl, discarding solids.
- If you plan to serve the fish hot, serve with the sauce on the side.
- Otherwise, serve at room temperature with no sauce.
Nutrition Facts : Calories 363.3, Fat 5, SaturatedFat 0.8, Cholesterol 73.9, Sodium 638.5, Carbohydrate 43.8, Fiber 0.4, Sugar 28.9, Protein 30.4
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- Shake the peppercorns around in a dry, hot frying pan for about 1 minute, until they smell aromatic. Lightly crush the peppercorns with the sugar using a mortar and pestle, rub onto both sides of the salmon steaks and place in a dish. Combine half the vinegar and soy sauce and pour over the fish. Set aside in a cool place for 1-2 hours, turning halfway.
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- Tasmanian Pepper. Tasmanian pepper has a similar flavor profile to that of Szechuan peppercorn, making it perhaps the best substitute. The Tasmanian pepper is sometimes called the Tasmanian Pepperberry.
- Grains of Paradise. Grains of paradise is the second-best Szechuan peppercorn substitute you can get your hands on – and it comes pretty closer to the real thing too!
- Tellicherry Pepper. These peppers are grown in the jungles of South India, where they are sun-dried. They are picked at their optimum ripeness to prevent further drying out.
- Black Peppercorns With Coriander Seeds. Black peppercorns with coriander seeds is also a potent spice that’s great for flavoring beef and pork dishes, as well as white fishes like cod or halibut.
- Black Pepper. Finally, black pepper is also a great alternative as it can spice up almost any dish. It’s really potent and can make even the blandest of dishes taste seasoned.
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