Szechuan Salmon Recipes

SZECHUAN NOODLES

Szechuan Noodles image

Provided by Ina Garten

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Steps:

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

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

SZECHUAN SALMON

SZECHUAN SALMON image

Categories Fish Fry Quick & Easy Healthy

Yield 1 1

Number Of Ingredients 3

Ingredients

Fresh Organic Salmon
Szechuan Peppercorns
Sea Salt

Steps:

Coat 1side salmon darne with 1tbsp crushd szechuan peppercorns & 1tsp sea salt. Dry fry, pepper side first, 3mins each side.

SICHUAN ASPARAGUS

Sichuan Asparagus image

Side dishes don't get any easier than this. Asparagus meets heat and sweet and and on your table in minutes. Garnish with toasted sesame seeds and chopped green onions if desired.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Asparagus

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

½ pound fresh asparagus spears, trimmed and chopped
¼ cup soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon rice wine vinegar
1 tablespoon sambal oelek
1 tablespoon toasted sesame oil
1 teaspoon ginger paste
2 cloves garlic, minced

Steps:

Bring a pot of water to a boil over high heat and cook asparagus for 1 minute. Drain and run under cold water to stop the cooking process.
Whisk soy sauce, brown sugar, cornstarch, rice wine vinegar, sambal oelek, sesame oil, ginger paste, and garlic together for the sauce.
Heat a skillet over medium-high heat. Cook sauce until thickened, about 3 minutes. Remove from heat and stir in asparagus.

Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 938.5 mg, Sugar 8.7 g

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