This Szechuan Peppercorn Salmon recipe is a perfect dish for those who love spicy and flavorful meals. The combination of spicy Szechuan peppercorns and succulent salmon fillets creates a mouthwatering dish that will impress your family and friends. With a cooking time of just 20 minutes, you can have a restaurant-quality meal on your table in no time. Serve this delicious salmon with steamed rice or stir-fried vegetables for a complete and satisfying meal. Try this recipe today and experience the bold flavors of Szechuan cuisine!
Ingredients
- 4 salmon fillets
- 2 tablespoons Szechuan peppercorns
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 2 green onions, sliced
- Sesame seeds for garnish
Directions
- Dry roast the Szechuan peppercorns in a skillet over medium heat until fragrant, about 2 minutes. Remove from heat and let cool. Once cooled, use a mortar and pestle or a spice grinder to grind the peppercorns into a fine powder.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, and cornstarch until smooth. Set aside.
- Heat the vegetable oil in a large skillet or non-stick pan over medium-high heat. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Place the salmon fillets in the skillet, skin side down, and cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 4-5 minutes until they are cooked through.
- Reduce the heat to low and pour the soy sauce mixture over the salmon. Cook for an additional 1-2 minutes until the sauce thickens slightly.
- Remove the salmon from the heat and garnish with sliced green onions and sesame seeds.
- Serve the Szechuan Peppercorn Salmon hot with steamed rice or stir-fried vegetables. Enjoy!
