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
Ingredients
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1-2 pounds
Salmon
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1-2 teaspoons
Kosher Salt
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1+1 tablespoons
Olive oil
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3
Garlic cloves, minced
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2 tablespoons
Soy sauce
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1/2 teaspoon
Dark Soy sauce
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1 teaspoon
Chinese Black Vinegar
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1 teaspoon
Sugar
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2 tablespoons
Oyster sauce
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1/2 teaspoon
Chile flakes
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2 tablespoons
Water
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1 teaspoon
Sichuan Peppercorns
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2
Scallions
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Cilantro
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Mint leaves
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Thai Basil leaves
Directions
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Heat oven to 350F.
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Cut salmon into 2 inch wide pieces. You should have 8-10 pieces.
Season with salt.
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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.
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Start sauce by heating remaining 1 tablespoon oil in a pan.
Add minced garlic and saute till it changes color. Remove from heat.
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Add both soy sauces, black vinegar,sugar, oyster sauce, chile flakes and water to garlic oil.
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Roast Sichuan peppercorns over low heat for a few minutes. Crush them lightly and add to garlic sauce.
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Cut scallions into thin slices.
Tear cilantro, mint and basil into small pieces.
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Arrange salmon on a platter.
Drizzle sauce generously over salmon.
Garnish with scallions, cilantro, mint and basil.
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