Ingredients

4 six ounce salmon fillets

8 ounces fresh ginger, peeled

1/2 cup szechuan peppercorns (may substitute black peppercorns)

1 bunch cilantro

1/2 cup granulated sugar

2 tablespoons black pepper, coarsely ground

1 tablespoon peanut oil

1/4 cup soy sauce

1/4 cup orange juice

Preparation

  1. Up to 24 hours before serving, place the salmon fillets in a nonreactive pan. In a food processor, combine and finely chop the ginger, peppercorns and cilantro. Roll the salmon fillets in the mixture, cover with plastic wrap or another plate and refrigerate overnight.
  2. Combine the sugar and pepper on a plate or in a shallow bowl.
  3. Heat the oil in a skillet.
  4. Scrape the excess ginger mixture from the fish and discard.
  5. Press the flesh (top) side of the salmon fillets into the sugar-pepper mixture and sauté them, seasoned side down, to caramelize the sugar, about 2 to 3 minutes.
  6. Quickly, before the sugar burns, pour the soy sauce and orange juice into the pan, swirling and stirring well to dissolve the caramelized bits.
  7. Turn the salmon skin side down. Lower the heat to medium. Cover the pan and let the salmon finish cooking for 5 to 8 minutes longer, or until it is cooked medium rare.
  8. Transfer the salmon fillets to a clean towel to drain before serving.