Szechuan Salmon Recipes
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
SZECHUAN SALMON
Steps:
- Coat 1side salmon darne with 1tbsp crushd szechuan peppercorns & 1tsp sea salt. Dry fry, pepper side first, 3mins each side.
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- Place green beans and scallions mix these together), mushrooms and salmon on a parchment-lined sheet pan. Spoon half of the Szechuan sauce over the salmon and veggies and toss the veggies in the sauce.
- Place the sheet pan in the oven and bake, checking at 10-15 minutes ( depending on how thick your salmon is) give the veggies a toss, and checking the salmon. Continue baking until salmon is cooked through and broil if you want for the last couple minutes to give color.
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- Slice the salmon into 2 ounce pieces and set them into a baggie. Pour in the soy sauce along with some salt and pepper.
- Heat the olive oil in a large pan and add the onion and peppers. Cook down about 20 minutes, until the veggies soften and begin to caramelize. They will be very soft and beginning to brown. Remove from heat and set aside.
- In the same pan, add 1 tablespoon olive oil and heat. Add the salmon and cook about 2-3 minutes per side, or until cooked through. Add the Szechuan sauce and swirl to warm the sauce. Remove from heat.
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- Get the rice going first by heating the oil in a pot. Add onion and chilies and cook about 5 minutes, stirring often, to soften.
- Add the water and rice and bring to a quick boil. Reduce the heat and simmer about 20 minutes or so, or until the rice is cooked through.
- Remove from heat and stir in the lime juice. Garnish with basil leaves, toasted peanuts and extra sliced peppers.
GRILLED SALMON WITH BLUEBERRY SZECHUAN CHILE SAUCE | SHAPE
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- Preheat a grill or a grill pan until very hot (for an outdoor grill, at least 15 minutes). Whisk together chile sauce and blueberry jam; set aside.
- Whisk together 1/3 cup broad bean paste (found at Asian markets or online), 1/3 cup fish sauce, 3/4 cup malt vinegar, 1/4 cup toasted sesame oil, 1/4 cup chile oil, 3 cups chopped flat-leaf parsley, 2 tablespoons toasted sesame seeds, and 1 tablespoon ground Szechuan peppercorns. (Makes 2 cups)
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4.7/5 (19)Total Time 30 minsServings 3Calories 490 per serving
- In a small bowl, combine the soy sauce, water, rice wine, brown sugar, sesame oil, garlic, ginger, sesame seeds, and cornstarch. Stir until the cornstarch is dissolved.
- Remove the scales and/or skin from the salmon, if needed. Cut the salmon into three equal sized pieces and place them in a quart-sized zip top bag. Add about half of the marinade to the bag and let the fish marinate for about 15 minutes. Save the second half of the marinade for later.
- While the fish is marinating, snap the stems off the beans and break any long beans in half. Rinse the beans in a colander. Add the beans to a medium sauce pot, cover with water, add a lid, and bring to a boil over high heat. Allow the beans to boil until bright green and slightly tender (about 3 minutes), then drain in the colander and set aside.
- Lightly mist a non-stick skillet with non-stick spray and heat over medium-low flame. Once hot, add the salmon pieces and cook on each side until the glaze turns deep brown and the fish is cooked through (about 3-5 minutes each side). Removed the cooked salmon to a clean plate.
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From rasamalaysia.com
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- Bring a pot of water to boil. Cook the scallops for 30 seconds. Remove the scallops from the boiling water with a strainer. Drained and set aside.
- Heat up a wok or skillet with the oil. Add the garlic and stir-fry until aromatic. Add in the bell peppers, stir fry until you smell the aromas of the bell peppers. Transfer the scallops into the wok or skillet, stir to combine well with the bell peppers.
- Add in the sauce mixture and continue to stir-fry the scallops. As soon as the sauce thickens, turn off the heat. Transfer the scallops to a serving platter and garnish with the white sesame. Serve immediately with steamed rice.
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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.
- Preheat the oven to 200°C/fan180°C/gas 6. Lift the salmon from the marinade and place on a baking tray lined with non-stick baking paper. Discard the marinade. Cook for 12-15 minutes, until just cooked through but still pink and juicy in the middle. Allow to rest for 10 minutes if serving hot, or, better still, allow to cool completely.
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