Prepare to embark on a flavor explosion that will transform your ordinary dinner into an extraordinary culinary experience! This Szechuan Salmon with Chili Basil Rice isn't just a meal—it's a sensory journey that combines the bold, numbing heat of Szechuan peppercorns with the delicate, flaky perfection of salmon. Imagine crispy-skinned fish dancing with spicy-sweet glazes, nestled on a bed of aromatic basil-infused rice that promises to transport your palate straight to the vibrant streets of Szechuan province.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Szechuan
Serves: 4 servings
Ingredients
- Salmon fillets
- Szechuan peppercorns
- Chili sauce
- Thai basil
- Jasmine rice
- Soy sauce
- Garlic, minced
Instructions
- Pat the salmon fillets dry with paper towels to ensure a crisp exterior when cooking. Season both sides generously with ground Szechuan peppercorns and a pinch of salt.
- Rinse the jasmine rice thoroughly under cold water until the water runs clear. In a rice cooker or medium saucepan, combine the rice with water using a 1:
- 5 rice to water ratio. Add minced garlic and a handful of chopped Thai basil leaves.
- Start cooking the rice, covering the pot and allowing it to simmer on low heat until the rice is tender and has absorbed all the liquid, approximately 15-18 minutes.
- Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add a tablespoon of neutral cooking oil and allow it to get hot but not smoking.
- Carefully place the seasoned salmon fillets skin-side down in the hot pan. Cook for 4-5 minutes until the skin becomes crispy and golden brown.
- Flip the salmon and cook for an additional 2-3 minutes, or until the fish is just cooked through and reaches an internal temperature of 145°F.
- In a small bowl, mix soy sauce and chili sauce to create a quick glaze. Brush this mixture over the salmon during the last minute of cooking.
- Remove the salmon from the heat and let it rest for 2 minutes. Fluff the rice with a fork and garnish with additional fresh Thai basil leaves.
- Plate the chili basil rice and carefully place the Szechuan salmon on top. Drizzle any remaining glaze over the dish.
- Serve immediately, garnishing with extra Szechuan peppercorns or chopped fresh herbs if desired.
Tips
- Pat salmon fillets completely dry before cooking to achieve that coveted crispy skin
- Use a cast-iron skillet or heavy non-stick pan for the most even heat distribution
- Don't overcrowd the pan—cook salmon in batches if necessary to ensure proper searing
- Let salmon rest for 2 minutes after cooking to lock in juices and ensure optimal tenderness
- Fresh Thai basil is key—it provides a more authentic and vibrant flavor compared to dried herbs
- Use a meat thermometer to check salmon's internal temperature (145°F) for perfect doneness
- Toast Szechuan peppercorns briefly before grinding to enhance their unique, numbing flavor profile
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
