Prep 30 mins
Cook 24 hrs
Simple salmon with a knockout sauce. From the Wine Spectator.
- 4 six ounce salmon fillets
- 8 ounces fresh ginger, peeled
- 1⁄2 cup szechuan peppercorns (may substitute black peppercorns)
- 1 bunch cilantro
- 1⁄2 cup granulated sugar
- 2 tablespoons black pepper, coarsely ground
- 1 tablespoon peanut oil
- 1⁄4 cup soy sauce
- 1⁄4 cup orange juice
- Up to 24 hours before serving, place the salmon fillets in a nonreactive pan. In a food processor, combine and finely chop the ginger, peppercorns and cilantro. Roll the salmon fillets in the mixture, cover with plastic wrap or another plate and refrigerate overnight.
- Combine the sugar and pepper on a plate or in a shallow bowl.
- Heat the oil in a skillet.
- Scrape the excess ginger mixture from the fish and discard.
- Press the flesh (top) side of the salmon fillets into the sugar-pepper mixture and sauté them, seasoned side down, to caramelize the sugar, about 2 to 3 minutes.
- Quickly, before the sugar burns, pour the soy sauce and orange juice into the pan, swirling and stirring well to dissolve the caramelized bits.
- Turn the salmon skin side down. Lower the heat to medium. Cover the pan and let the salmon finish cooking for 5 to 8 minutes longer, or until it is cooked medium rare.
- Transfer the salmon fillets to a clean towel to drain before serving.
Great tasting and so easy to make too! Next time I'll let it marinade longer than 2 hours. Served with Iron Chef Orange Ginger Sauce. YUM! Thanks Kate!