Tingly Sichuan pepper Maple-Dill Salmon

Maple-Dill Salmon by the wonderful Catriona Reynolds

DOWNLOAD PDF RECIPE HERE

I have been making this dish using locally made birch syrup for years. As most people do not have access to birch syrup, I adapted the recipe to use maple syrup. Birch syrup has a distinctive, mineral-rich, caramel-like flavor; it’s almost a savory sweetness, which reminds me a little of molasses. I sampled different proportions of maple syrup and molasses to achieve a similar effect to birch syrup.

The fresh, citrusy flavor profile of dill is a great match with the citrusy notes of red and green 50hertz Sichuan pepper. Salmon is a rich flavor that is frequently paired with lemon. The fresh, citric flavors in this preparation compliment the fattiness of the salmon in just the right way.

The wild, Alaska salmon fishery is a crucial aspect of our community – please choose wild salmon, NOT farmed! This recipe works well with red (Sockeye), silver (Coho) or King (Chinook) Salmon – whichever is available to you.

Ingredients

• Skin-on Salmon filets, portion size
• ½ cup maple syrup (or birch syrup)
• 1 tsp molasses (omit if using birch syrup)
• 1 tsp 50hertz green Sichuan pepper oil
• 1 tsp 50hertz red Sichuan pepper oil
• Fresh dill
• Sea salt, coarse grind or flakes

Method

1. Combine maple syrup, molasses, and Sichuan pepper oils in a small bowl. Whisk together.
2. Coarsely chop most of the dill, reserve some for garnish.
3. Lay the salmon, skin-side down, on a large platter or baking sheet.
4. Generously coat the salmon with the syrup mixture, a silicone brush works well.
5. Evenly sprinkle with fresh dill and sea salt.
6. Allow to stand while the grill/oven heats up.

DOWNLOAD PDF RECIPE HERE