Sunday, August 29, 2010
Szechuan Planked Salmon
At the campout last weekend I planked a few salmon and seasoned them with three different rubs. One mesquite, one Italian, and one I call Szechuan. It has a secret ingredient.
Szechuan peppercorns or huajiao are small, reddish brown peppercorns with a flowerlike husk. Dry roasted and ground, it has a pungent, aromatic flavor unlike anything you've ever tasted, and produces a numbing sensation on your tongue. Buy it in your local Asian food store; you won't find it any supermarket.
Szechuan peppercorns or huajiao are small, reddish brown peppercorns with a flowerlike husk. Dry roasted and ground, it has a pungent, aromatic flavor unlike anything you've ever tasted, and produces a numbing sensation on your tongue. Buy it in your local Asian food store; you won't find it any supermarket.
Szechuan Salmon Rub
- 2 tablespoons peanut oil
- 2 tablespoons rice wine
- 1 tablespoon soy sauce
- ½ teaspoon minced ginger
- 1 teaspoon freshly ground Szechuan pepper
