Norwegian Salmon Sichuan Crispies and Bok Choy

Procedure

Sichuan Crispies

•  Remove the skin from salmon and reserve. 
• Dredge salmon skins in flour. 
• Heat medium nonstick sauté pan with 1 tbsp vegetable oil over medium-high heat.  
• Add salmon skins and sauté for about 1 minute on each side. 
• Reduce heat to medium and continue to fry skins until crispy, about 5 minutes then remove from heat. 
• Season salmon skins with salt and Sichuan peppercorns. 
• When cool, crush crispy skin into smaller pieces, and reserve. 

Salmon

•  Combine white wine, sugar and light soy sauce. 
• Pour over salmon fillets and marinate for 15 minutes. 
• Remove salmon from marinade and reserve marinade. 
• Heat a large nonstick sauté pan over medium-high heat, add 1 tbsp vegetable oil and sauté salmon for 2-3 minutes on each side or until cooked to desired temperature. 
• Remove salmon from pan and reserve warm. 
• Add remaining marinade and butter to pan and reduce until thickened. 

Bok Choy

•  Steam the bok choy. 

Place the bok choy on plate with salmon on top, drizzle with some sauce and sprinkle with Sichuan crispies.  

Serving Suggestion:

• Serve with brown rice.
• Serve with stir-fried noodles.