Szechuan Peppercorn Salmon Recipes

SZECHUAN PEPPERCORN SALMON

Szechuan Peppercorn Salmon image

A spice rub of Szechuan peppercorns and garlic put a new spin on simple broiled salmon. Use wild Alaskan troll-caught salmon for best flavor.

Provided by Always Cooking Up Something

Categories Chinese Recipes

Time 25m

Yield 2

Number Of Ingredients 7

Ingredients

1 teaspoon Szechuan peppercorns
2 cloves garlic, coarsely chopped
¼ teaspoon grated lime zest
¼ teaspoon coarse salt
2 (6 ounce) fillets salmon
1 teaspoon olive oil
1 tablespoon soy sauce

Steps:

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Using a mortar and pestle or spice grinder, grind the peppercorns, chopped garlic, lime zest, and salt until the peppercorns are finely ground. Rub salmon fillets with olive oil, then place onto the prepared pan, skin side down. Rub spice mixture onto top of salmon fillets.
Broil until the salmon is flaky and no longer pink in the center, 10 to 15 minutes. Drizzle with soy sauce and serve.

Nutrition Facts : Calories 314.9 calories, Carbohydrate 2.2 g, Cholesterol 114 mg, Fat 16.8 g, Fiber 0.4 g, Protein 36.6 g, SaturatedFat 2.9 g, Sodium 778.4 mg, Sugar 0.2 g

SZECHUAN PEPPERCORN CHICKEN

Szechuan Peppercorn Chicken image

Szechuan peppercorns have a bitter, sweet chili taste and that is what makes their cooking so unique. This is a surprisingly tasty dish great for lunch. Serve cold or at room temerature. Great for using left over chicken. As pointed out in one review be careful with the amount of salt salt as the Soy sauce is very salty in itself.

Provided by Bergy

Categories Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons szechuan peppercorns
2 tablespoons scallions, chopped
2 teaspoons fresh ginger, finely chopped
1/2 teaspoon salt
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon chicken stock
1 teaspoon red wine vinegar
1 teaspoon sugar
1 head iceberg lettuce, shredded
1 1/2 lbs cooked shredded chicken

Steps:

Remove seeds from peppercorns (good quality peppercorns have no seeds or only one or two), discard seeds and crush the peppercorns.
Mix remaining ingredients (except lettuce& chicken).
Place lettuce on a serving plate and arrange the chicken on it& pour over the sauce.

SZECHUAN-STYLE SMOKED SALMON

Szechuan-Style Smoked Salmon image

This is adapted from a Martin Yan recipe. I'm absolutely in love with it. I have made tea smoked chicken in the past and also loved that. If you enjoy the unique and delicious you must try this.

Provided by Annacia

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup low sodium soy sauce
1/4 cup chinese rice wine
1 tablespoon minced ginger
2 teaspoons sugar or 2 teaspoons Splenda sugar substitute
1 1/4 lbs fresh salmon fillets, cut crosswise into 1- inch wide pieces
1/2 cup packed brown sugar
1/3 cup uncooked long-grain rice
1/4 cup oolong tea or 1/4 cup black tea leaves
2 whole star anise
1 cinnamon stick
2 teaspoons whole black peppercorns
1 teaspoon whole white peppercorns
1/2 teaspoon cornstarch, dissolved in
2 teaspoons water

Steps:

Combine marinade ingredients (soy, rice wine, ginger, sugar) in a wide bowl.
Add salmon and turn to coat in marinade.
Cover and refrigerate for 20 minutes and up to 1 hour.
Line a stir-fry pan or deep skillet and the inside of pan lid with heavy-duty foil.
Combine smoking mixture (brown sugar, rice, tea leaves, anise, cinnamon, peppercorns) and spread evenly in the bottom of pan.
Set a round cake rack over smoking mixture (Be sure the smoking element does not touch rack).
Remove fish from marinade and place on rack.
Pour marinade into a small saucepan and set aside.
Place pan, uncovered, over high heat.
When mixture begins to smoke, cover pan; reduce heat to medium-low and smoke until salmon turns a rich deep color, about 10 minutes.
Turn off heat; let stand for 5 minutes, undisturbed, or longer before removing lid.
Bring reserved marinade to a boil; add cornstarch solution and cook, stirring, until sauce thickens.
Strain sauce into a bowl, discarding solids.
If you plan to serve the fish hot, serve with the sauce on the side.
Otherwise, serve at room temperature with no sauce.

Nutrition Facts : Calories 363.3, Fat 5, SaturatedFat 0.8, Cholesterol 73.9, Sodium 638.5, Carbohydrate 43.8, Fiber 0.4, Sugar 28.9, Protein 30.4

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