Szechuan Spiced Salmon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 - 2 tbsp. finely chopped onion
2 tsp. finely chopped garlic
2 tbsp. finely chopped red bell pepper
2 small hot peppers, seeded, and diced finely
1 lb. salmon fillets (skin off)
2 tbsp. finely chopped cilantro
2 tbsp. corn starch
1 egg white (slightly beaten)
1 tbsp. oyster sauce
1 tbsp. soy sauce
1 tbsp. wine or rice wine vinegar or juice from ½ lime
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Directions: |
Directions:Prepare the chopped vegetables.
Cut salmon in cubes about 1 inch square.
Combine cilantro, corn starch, and egg white. Add salmon. Marinate for 15 minutes.
Put ½ cup vegetable oil in a wok. Heat over medium heat until just smoking. Add Salmon a few pieces at a time and fry 30 seconds on each side. (or just broil the salmon)
Transfer cooked salmon to a tray lined with paper towels and keep warm in oven.
Remove all but 1/2 tablespoon of oil from the wok. Add oyster sauce, soy sauce, wine or lime juice, and chopped vegetables to the wok. Cook for 1-2 minutes. Add salmon and cook for another minute. Serve on a bed of shredded lettuce or steamed rice or both |
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Personal
Notes: |
Personal
Notes: Will be gluten free if the soy sauce and oyster sauce are. Can omit oyster sauce and use a little extra soy sauce or hoisin sauce. Can omit the hot peppers and use a little hot sauce to taste.
For an easy appetizer or snack omit the vegetables and cut the salmon into 1 inch pieces. Prepare the fish (with egg and cornstarch) as above and fry on both sides in oil (or butter) or some of both until just cooked. Serve with a dipping sauce of choice.
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