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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
- 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
- Mint leaves
- Thai Basil leaves
- Heat oven to 350F.
- Cut salmon into 2 inch wide pieces. You should have 8-10 pieces. Season with salt.
- 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.
- Start sauce by heating remaining 1 tablespoon oil in a pan. Add minced garlic and saute till it changes color. Remove from heat.
- Add both soy sauces, black vinegar,sugar, oyster sauce, chile flakes and water to garlic oil.
- Roast Sichuan peppercorns over low heat for a few minutes. Crush them lightly and add to garlic sauce.
- Cut scallions into thin slices. Tear cilantro, mint and basil into small pieces.
- Arrange salmon on a platter. Drizzle sauce generously over salmon. Garnish with scallions, cilantro, mint and basil.
- This recipe was entered in the contest for Your Best Recipe with Salmon