Szechuan Salmon Recipes

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

Steps:

• Combine marinade ingredients (soy, rice wine, ginger, sugar) in a wide bowl.
• Add salmon and turn to coat in marinade.
• Cover and refrigerate for 20 minutes and up to 1 hour.
• Line a stir-fry pan or deep skillet and the inside of pan lid with heavy-duty foil.
• Combine smoking mixture (brown sugar, rice, tea leaves, anise, cinnamon, peppercorns) and spread evenly in the bottom of pan.
• Set a round cake rack over smoking mixture (Be sure the smoking element does not touch rack).
• Remove fish from marinade and place on rack.
• Pour marinade into a small saucepan and set aside.
• Place pan, uncovered, over high heat.
• When mixture begins to smoke, cover pan; reduce heat to medium-low and smoke until salmon turns a rich deep color, about 10 minutes.
• Turn off heat; let stand for 5 minutes, undisturbed, or longer before removing lid.
• Bring reserved marinade to a boil; add cornstarch solution and cook, stirring, until sauce thickens.
• Strain sauce into a bowl, discarding solids.
• If you plan to serve the fish hot, serve with the sauce on the side.
• Otherwise, serve at room temperature with no sauce.