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.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 check others at Eric Rivera’s Cooking Blog. Try it on the grill or in your oven today!
Szechuan Peppercorn Salmon
- 1 lb. wild sockeye salmon
- 1-1/2 tablespoon ground Szechuan peppercorns
- 1/2 teaspoon Utah basin salt (or any sea salt)
- 1 tablespoon fresh grated ginger
- 2 garlic cloves, minced
- 1/4 cup soy sauce
- Mix pepper, salt, ginger, garlic and soy sauce. Pour mixture over salmon. Cover and refrigerate for at least 30 minutes.
- 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.
- Cook salmon uncovered, for about 10-12 minutes (or to your desired doneness).
World Spice Merchants https://www.worldspice.com