Seafood > Salmon

Sichuan Pepper-Glazed Salmon Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 tbsp Sichuan peppercorns
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1 tbsp vegetable oil
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Small saucepan
- Mortar and pestle (optional)

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. Toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant, about 2-3 minutes. Crush the peppercorns with a mortar and pestle or a spice grinder.

3. In a small saucepan, combine the honey, soy sauce, rice vinegar, grated ginger, minced garlic, red pepper flakes, and crushed Sichuan peppercorns. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy, about 5-7 minutes.

4. Season the salmon fillets with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the salmon fillets and cook for 2-3 minutes on each side until browned.

5. Transfer the salmon fillets to a baking sheet lined with parchment paper. Brush the Sichuan pepper glaze over the salmon fillets.

6. Bake the salmon fillets in the preheated oven for 8-10 minutes, or until the salmon is cooked through and the glaze is caramelized.

7. Serve the Sichuan Pepper-Glazed Salmon immediately, garnished with sliced scallions and sesame seeds.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 3g
Cholesterol: 80mg
Sodium: 800mg
Carbohydrates: 22g
Fiber: 0g
Sugar: 20g
Protein: 29g

Substitutions for ingredients:
- Instead of Sichuan peppercorns, you can use black peppercorns or red pepper flakes.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of vegetable oil, you can use olive oil or coconut oil.

Variations:
- You can use other types of fish, such as cod, halibut, or trout, instead of salmon.
- You can add vegetables, such as broccoli, carrots, or bell peppers, to the baking sheet with the salmon fillets.
- You can serve the Sichuan Pepper-Glazed Salmon over rice or noodles.

Tips and tricks:
- Make sure to toast the Sichuan peppercorns to bring out their flavor.
- Use a non-stick skillet to prevent the salmon from sticking.
- Brush the glaze on the salmon fillets generously to ensure that they are fully coated.
- Garnish the salmon fillets with sliced scallions and sesame seeds for added flavor and texture.

Storage instructions:
Store any leftover Sichuan Pepper-Glazed Salmon in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the salmon fillets, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the Sichuan Pepper-Glazed Salmon on a bed of rice or noodles, garnished with sliced scallions and sesame seeds.

Garnishes:
Sliced scallions and sesame seeds.

Pairings:
- Serve the Sichuan Pepper-Glazed Salmon with steamed vegetables, such as broccoli or bok choy.
- Pair the salmon with a side salad dressed with a ginger soy vinaigrette.

Suggested side dishes:
- Steamed rice
- Stir-fried noodles
- Roasted vegetables

Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the salmon fillets are not browning, increase the heat on the skillet.

Food safety advice:
- Make sure to cook the salmon fillets to an internal temperature of 145°F to ensure that they are safe to eat.
- Store any leftover salmon in the refrigerator and consume within 3 days.

Food history:
Sichuan peppercorns are a key ingredient in Sichuan cuisine, which is known for its bold and spicy flavors. They are not actually a type of pepper, but rather the dried husks of the prickly ash tree. Sichuan peppercorns have a unique flavor that is both numbing and spicy, and they are often used in marinades, rubs, and sauces.

Flavor profiles:
The Sichuan Pepper-Glazed Salmon has a sweet and spicy flavor, with notes of honey, soy sauce, ginger, and garlic. The Sichuan peppercorns add a numbing and tingling sensation to the dish.

Serving suggestions:
Serve the Sichuan Pepper-Glazed Salmon with a side of steamed rice and stir-fried vegetables for a complete meal.

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Region: Chinese

Taste: Spicy, Tangy, Savory, Aromatic, Umami