Online Recipe Book


Szechuan Barbecued Salmon

Source
by Bev Gannon, via Hawaiian Wine Club
Yield
2 servings
Prep info
20 min prep + 30 min cook
Prep time
Not set
Cook time
50 minutes
Time required
50 minutes
Oven preheat
N/A
Type
Mains - Misc
Status
Rejected
Tags
Asian salmon

Ingredients

  • 1/2 T Szechuan peppercorns
  • 1 t olive oil
  • 1/4 c chopped onion
  • 2 cloves minced garlic
  • fresh ginger (3/4" piece, peeled and chopped)
  • 1/2 lemongrass stalk (white part only, chopped)
  • 2 chopped basil leaves (fresh)
  • 1 T Sugar (Brown)
  • 2 t rice vinegar
  • 1/2 jalapeno pepper (seeded)
  • 225 g salmon

Method

First, prepare the szechuan peppercorns:

To toast them, heat a dry saute pan over high heat.  Add the peppercorns and cook for about 1.5 minutes, until they release a fragrance.  Remove from the heat and grind in a spice grinder or electric coffee grinder.

 

To prepare the szechuan sauce:

In a skillet, heat the oil over medium heat.  Add the onion and garlic and saute, stirring, for 5 minutes, until caramelized.  Allow to cool.  To finish the sauce, in a food processor, combine the onion-garlic mixture, ginger, lemongrass, basil, sugar, vinegar, jalapeno, and ground peppercorns and puree until well blended.


To prepare the salmon:

Preheat the broiler.  

Place the salmon on the grill rack and grill, turning once, for 5 minutes on each side for rare.  Transfer to a broiler pan.  Spread the Szechuan sauce evenly over 1 side of each fillet.  Slip under the broiler for 2 minutes to caramelize the topping.  Serve at once.

Notes

SJ Note 4 Sept 2010: I was so looking forward to this.  Sadly, neither of us cared for the taste at all.  It also didn't puree very well - if anyone else tries this, I highly urge you to add some sort of liquid to help blend the topping, for a better consistency.  For our purposes, it was good that the salmon didn't take on much of the flavor of the topping, but if you like the topping, I'd suggest marinating the salmon with the same flavors for awhile before cooking.