Chinese style salmon

salmon
Originally uploaded by kattebelletje.

The salmon that day looked rather nice and I fancied eating it, not really sure on what to do with it. I usually fry it in butter in the pan and add some Noilly Prat or something. But this time, my Noilly Prat had run out - a shame, since my Marsala had finished too - and so the whole idea of a meal plan turned the other way and I had it Chinese Sichuan style. I took off the skins and the bones of the salmon steaks and cut each steak into two. Then I seared the salmon on not such a high fire in oil, and added soy sauce, half a clove of grated garlic and one centimetre of ginger, rice wine, some salt, some sugar; and in the end drizzled over some Sichuan chili oil (homemade). Don't overcook the salmon! Scatter finely chopped fresh cilantro on top. Lovely with noodles or rice.