This one uses beautiful wild salmon from the team at Sitka. Check out the links above and below for more info. I gently pan fried the salmon in a little oil until the skin start to easily pry away. Putting that to the side I finished the salmon off with a mix of chili oil, Chili Crunch oil, garlic and Sichuan peppercorns ground down.
Once the salmon was ready, I put it to one side to rest for five minutes before turning the heat in the pan up and searing that lovely fatty-rich skin into a magically crisp wafer.
On the side, because I’m lazy, Minute Maid 60-second microwave Jasmine rice, some Asian salad (see recipe here) and a topping of crushed cashews.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!