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, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!