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Sichuan Peppercorn Salmon

Posted by on April 30, 2012

This recipe is Eric Rivera’s creation, and he says that it is his first with our spices. We’re honored — not to mention lovin’ the taste! You’ll also want to try others at Eric Rivera’s Cooking Blog. Since we’re in the Pacific Northwest, it’s no surprise that we love our salmon, and this is a perfect example of simple spicing and spectacular flavor. Try it on the grill or in your oven today!

Sichuan Peppercorn Salmon, cooking to mouth-watering perfection on the grill.

 

Sichuan Peppercorn Salmon

Ingredients

1 lb. wild sockeye salmon
1-1/2 Tbl. Sichuan peppercorns, ground
1/2 tsp. Utah Basin Salt (or any sea salt)
1 Tbl. fresh ginger, grated
2 garlic cloves, minced
1/4 cup soy sauce

Instructions

  1. Mix pepper, salt, ginger, garlic and soy sauce. Pour mixture over salmon. Cover and refrigerate for at least 30 minutes.
  2. If you are going to cook this on a barbecue grill, now would be a good time to start the coals. Or pre-heat your oven to 375°F.
  3. Cook salmon uncovered, for about 10-12 minutes (or to your desired doneness).
http://www.silkroaddiary.com/sichuan-peppercorn-salmon/

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