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Szechuan Salmon with Hoisin Lentils

The delicate flavor of salmon is enhanced by the spicy peppercorn crust in this Asian inspired presentation. A Hoisin vinaigrette flavors the lentils served alongside.

At a glance
Main Ingredient
Seafood
Cuisine Type
Asian
Menu Part
Entrée
Serves
8
Yield: 8

Ingredients

Vinaigrette:
2 tsp. Dijon mustard
1⁄4 cup hoisin sauce
3 tsp. tamari soy sauce
2 tsp. garlic, minced
1 tbsp. ginger, minced
1⁄4 cup. olive oil
1⁄2 cup chicken stock
Salt and pepper, as needed

1 cup Szechuan peppercorns
1⁄4 cup olive oil
8 6-oz. salmon fillets
Salt and pepper, to taste

4 cups French lentils, cooked and drained
8 scallions, chopped
Sautéed spinach, as needed

Methods/Steps

1. In a blender, combine vinaigrette ingredients and pulse until thoroughly mixed.

2. In a small sauté pan, heat peppercorns about 2-3 min. Coarsely grind and set aside.

3. Brush salmon with oil, season with salt and pepper, and press fillets into peppercorns.

4. In a large pan, heat oil until hot but not smoking. Cook salmon, pepper side down, about 3-4 min. Turn over and continue to cook until done.

5. Combine vinaigrette to warm lentils and mix in scallions. Serve with salmon and sautéed spinach if desired.

Related Terms:

Seafood, Asian, Entrée

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