Crispy, Tingly Seared Sichuan Salmon with Cucumber Salad

The latest collaboration between JSC and grocery-shelf masterminds, Fly By Jing, has me feeling tingly all over! This PNW-influenced dish meets the best fish the west coast has to offer with the warming embrace of Sichuan spices. Make this seared salmon as a way to spice up the midweek monotony — it’s deceptively easy but packs that restaurant razzle-dazzle to impress your family or dinner guests. 

Process

Make The Crispy, Tingly Seared Sichuan Salmon

In a large bowl stir your soy sauce, brown sugar and sesame oil together and marinate your flight for 30 minutes in your fridge.

Once marinated, remove your fish from the marinade and pat your fish dry once again. Reserve your soy sauce mixture and sprinkle the Tingly Sichuan Salt over the skinless side of your salmon. Now, the key to achieving that striking crispy surfaced salmon is getting your pan ripping hot before the fish hits the pan.

In a large nonstick skillet, heat your neutral oil over medium high heat until the pan is lightly smoking and gently place your salmon into the center of the pan, skin side up. I know it’s tempting to fuss with protein once they’re cooking, but this dish requires an amount of self-trust. Continue to sear the salmon for three minutes before flipping over, skin side meeting the pan, and cooking for an additional two minutes.

Just like any other meat, allow the fish to rest for a few minutes as you complete your dish.

Lower the heat to medium and quickly whisk your reserved marinade with remaining brown sugar and cook until syrupy. Remove from the heat.

Plate with cooked jasmine rice and a simple cucumber salad (recipe below), drizzling soy syrup over the salmon.

Make the Cucumber Salad

Simply mix all ingredients in a small bowl until combined, chill and serve. You can also make this salad a day ahead and store in the fridge until it's ready to serve.