Szechuanstylesmokedsalmon Recipes

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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     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 2

Number Of Ingredients 7

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 NOODLES



Szechuan Noodles image

Make and share this Szechuan Noodles recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

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 wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 lb spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
5 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 until just done, not soft.
  • 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.
  • Enjoy!

SPICY SZECHUAN CHICKEN RECIPE BY TASTY



Spicy Szechuan Chicken Recipe by Tasty image

Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

3 teaspoons corn starch
1 teaspoon salt
1 tablespoon rice wine
½ teaspoon white pepper
1 tablespoon soy sauce
1 stalk scallion, shredded
2 slices ginger
4 chicken thighs, chopped into bite-sized pieces
vegetable oil, as needed for frying
2 tablespoons szechuan peppercorn
5 red chilis, chopped
50 dried red chilis, whole
4 slices ginger
1 stalk scallion, chopped
⅓ cup peanuts
½ teaspoon sugar
½ tablespoon rice wine
1 tablespoon sesame oil
scallion, chopped for garnish

Steps:

  • Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
  • In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
  • Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
  • Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
  • Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
  • Garnish with chopped scallions.
  • Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
  • Enjoy!

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

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

EASY AND TENDER SMOKED SALMON FILLET



Easy and Tender Smoked Salmon Fillet image

Perfect Smoked Salmon. Recipe and video for fresh smoked salmon fillet. Secrets to juicy and tender salmon. Comes with wine pairing recommendations.

Provided by Mary Cressler | Vindulge

Categories     Entree

Time 1h15m

Number Of Ingredients 4

1 ½ pounds salmon fillet, pin bones removed ((we used Copper River Salmon))
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon fresh ground pepper

Steps:

  • Preheat Smoker: Set smoker to 225 degrees using fruit wood (like cherry or apple).
  • Season Salmon: Season flesh side of salmon with the Dijon mustard, salt and pepper.
  • Smoke Salmon: Place on smoker and cook until the internal temperature of the salmon reaches 135 degrees (F). If you don't have a thermometer you can pull back the flesh and make sure the inner portion is pink and not translucent.
  • Remove from smoker and let sit for 10 minutes. Slice and serve.

Nutrition Facts : Calories 322 kcal, Carbohydrate 1 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 599 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

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