Caramelized Salmon With Soy-Orange Glaze

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

Directions

1. 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. 2

   Combine the sugar and pepper on a plate or in a shallow bowl.

3. 3

   Heat the oil in a skillet.

4. 4

   Scrape the excess ginger mixture from the fish and discard.

5. 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. 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. 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. 8

   Transfer the salmon fillets to a clean towel to drain before serving.