Roasted Salmon With Chile And Sichuan Peppercorns

• 1-2 pounds Salmon
• 1-2 teaspoons Kosher Salt
• 1+1 tablespoons Olive oil
• 3 Garlic cloves, minced
• 2 tablespoons Soy sauce
• 1/2 teaspoon Dark Soy sauce
• 1 teaspoon Chinese Black Vinegar
• 1 teaspoon Sugar
• 2 tablespoons Oyster sauce
• 1/2 teaspoon Chile flakes
• 2 tablespoons Water
• 1 teaspoon Sichuan Peppercorns
• 2 Scallions
• Cilantro
• Mint leaves
• Thai Basil leaves

1. Heat oven to 350F.
2. Cut salmon into 2 inch wide pieces. You should have 8-10 pieces.rnSeason with salt.
3. Heat 1 tablespoon of olive oil in a nonstick pan.rnPan fry salmon placing it skin side up in the oil. Cook for a minute or two till light brown, then flip and cook the skin side for a minute.rnPlace salmon on an ovenproof sheet pan.rnBake for 6-8 minutes. Take out of oven and keep aside.
4. Start sauce by heating remaining 1 tablespoon oil in a pan.rnAdd minced garlic and saute till it changes color. Remove from heat.
5. Add both soy sauces, black vinegar,sugar, oyster sauce, chile flakes and water to garlic oil.
6. Roast Sichuan peppercorns over low heat for a few minutes. Crush them lightly and add to garlic sauce.
7. Cut scallions into thin slices. rnTear cilantro, mint and basil into small pieces.
8. Arrange salmon on a platter.rnDrizzle sauce generously over salmon.rnGarnish with scallions, cilantro, mint and basil.

salmon, kosher salt, garlic, soy sauce, soy sauce, chinese black vinegar, sugar, oyster sauce, chile flakes, water, scallions, cilantro, leaves, basil

Taken from food52.com/recipes/57968-roasted-salmon-with-chile-and-sichuan-peppercorns (may not work)