Saint Lucifer Szechuan Salmon
Ingredients:
1/2 - 3/4 pounds salmon fillets cut into 2 inch x 5 inch pieces, (2 - 3 pieces)
1 tablespoon sesame oil
1 tablespoon Szechuan peppercorns, crushed
1 teaspoon black peppercorns, crushed
½ teaspoon kosher salt
2 teaspoons St. Lucifer Habanero Table Spice #11
1 tablespoon low sodium soy sauce
2-3 limes slices
2 cups watercress or another leafy green, coarsely chopped
Directions:
Coat the salmon pieces with sesame oil on all sides along with dusting of kosher salt, cover and refrigerate for 2-4 hours
Grind or mortar and pestle Szechuan and black peppercorns, along with St. Lucifer Habanero Table Spice #11 to create rub
After 2-4 hours, take Salmon out of refrigerator
Sprinkle St. Lucifer Habanero Table Spice #11 and Szechuan peppercorn rub on top of the salmon pieces to desired amount
Allow the salmon to come up to temperature for about 30 minutes, before cooking
Heat oven for broil
Add a small amount of sesame oil to cast iron skillet, or any non-stick pan that is oven proof, on medium high heat
Place the salmon, skin side down, in the pan. Lightly cover with aluminum foil, allowing the sides to breathe
Cook 5-7 minutes, or until you start to see the salmon cooked about half way up from the bottom of the skin
Remove from stove top, place in oven and broil, with the door cracked for about 3-5 minutes to sear the top
Remove from oven, salmon can be a little rare
Place over watercress, with a drizzle of lime and soy sauce
Add more St. Lucifer Habanero Table Spice #11 to taste
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