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.