Szechuan Pepper Salmon

Szechuan numbing peppers look like black pepper corn but have a tart numbing taste to them. I love them but is not very popular with my familia until I made this dish.

My other half went to Szechuan province in China and got acclimated to the new tastes and he got me six different varieties of the numbing peppers. Ahhh to smell the fresh spices...its fantastic. So I finally got a chance to cook with them and yum yum yum.

Szechuan Pepper Salmon(Pan fried salmon with Szechuan Peppers)

Szechuan Pepper Salmon

Ingredients For Marinade:

1. 2 tablespoons each of soya sauce, corn starch
2. 1 tablespoon white vinegar or rice vinegar
3. 1 egg white lightly beaten
4. 1/2 teaspoon black pepper

Ingredients

1. 3-4 salmon fillets cut into 1.5 inch cubes.
2. 1/4 cup peanuts chopped roughly and roasted
3. 6 dried red chillies
4. 1 tablespoon each of crushed red Szechuan Pepper , numbing pepper pounded, chopped garlic
5. 2-3 green onion stalks chopped
6. handful cilantro chopped
7. 2 tablespoons oil divided

Marinade the fish with the ingredients under marinade.

Chop the peanuts and roast them and set aside.

In a non stick pan add 1 tablespoon oil and fry the fish on medium low heat for 2 minutes and turn and fry for 2 more minutes. Drain and set aside.

Add the remaining oil to the pan and add the dried red chillies and fry for a minute. Add the szechaun peppers and (turn on the vent...if you haven't done so yet) and fry for a minute. Add the garlic and stir to combine. Add the fish back to the pan and stir well. Garnish with green onions and cilantro and peanuts and enjoy with steamed rice

Salmon burger

I cook Indian food devotedly Monday through Thursday but by Friday I am tired of it and I want to eat something else. Mostly I am just too tired on Fridays to cook anything elaborate and I just heat and eat

The salmon burger I made today was super delicious. And it is pretty easy to make also. So here you go
Salmon Burger

Salmon Burger

Ingredients

1. 12-15 oz salmon fillet
2. 1 teaspoon each of mustard (I use my fav Boars' head white wine and horseradish delicatessen style mustard), mayo, lemon juice
3. 1/2 teaspoon salt, chilli flakes, pepper
4. panko
5. 1 tablespoon finely chopped onions and cilantro
6. oil for frying

Ground 1/3 of the salmon into paste. The rest should be chopped into 1 cm cubes. Mix all the ingredients and divide it into four parts.Make them into patties with wet palms and put it on a wax paper and into the refrigerator for 30 minutes.

In a plate spread panko and press the patties into panko on both side

Heat an iron skillet or non stick skillet and fry the patties on high heat for a minute and cover and cook for 3 minutes. Turn and fry on medium high heat for 2 minutes.

Toast your bun (or not if you don't like it...but toasted buns are super delicious). Spread mustard and mayo or cilantro sour cream, add the salmon patty, top with lettuce, red onion slices and tomato slices and serve with potato chips :)