June 21, 2016
0 Ratings
Photo by nykavi
  • Serves 4-6
Author Notes

Spicy flavors give bland salmon a loud tasty kick..this recipe is adapted from Lizzie Mabbot's Chinatown Kitchen version of tofu. Not a fan of tofu, I thought salmon would work as well. It's a long list...don't be put off.. The end result is delicious. —nykavi

What You'll Need
  • 1-2 pounds Salmon
  • 1-2 teaspoons Kosher Salt
  • 1+1 tablespoons Olive oil
  • 3 Garlic cloves, minced
  • 2 tablespoons Soy sauce
  • 1/2 teaspoon Dark Soy sauce
  • 1 teaspoon Chinese Black Vinegar
  • 1 teaspoon Sugar
  • 2 tablespoons Oyster sauce
  • 1/2 teaspoon Chile flakes
  • 2 tablespoons Water
  • 1 teaspoon Sichuan Peppercorns
  • 2 Scallions
  • Cilantro
  • Mint leaves
  • Thai Basil leaves
  1. Heat oven to 350F.
  2. Cut salmon into 2 inch wide pieces. You should have 8-10 pieces. Season with salt.
  3. Heat 1 tablespoon of olive oil in a nonstick pan. Pan fry salmon placing it skin side up in the oil. Cook for a minute or two till light brown, then flip and cook the skin side for a minute. Place salmon on an ovenproof sheet pan. Bake for 6-8 minutes. Take out of oven and keep aside.
  4. Start sauce by heating remaining 1 tablespoon oil in a pan. Add minced garlic and saute till it changes color. Remove from heat.
  5. Add both soy sauces, black vinegar,sugar, oyster sauce, chile flakes and water to garlic oil.
  6. Roast Sichuan peppercorns over low heat for a few minutes. Crush them lightly and add to garlic sauce.
  7. Cut scallions into thin slices. Tear cilantro, mint and basil into small pieces.
  8. Arrange salmon on a platter. Drizzle sauce generously over salmon. Garnish with scallions, cilantro, mint and basil.

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