Prep. time: 10 minutes Cook time: 30 minutes
1 lb. (500g) snow peas (mangetouts) or sugar snap peas, ends
1 Tbs. finely ground Sichuan peppercorns, optional
6 *salmon fillets, each 5-6 ounces (155-185g) skinned
2 tsp. corn oil
1 tsp. Asian sesame oil
freshly ground black pepper, if not using Sichuan peppercorns
6 green (spring) onions, thinly sliced
2 tsp. peeled and grated fresh ginger
1/3 cup (3 fluid ounces /80 ml) dry sherry
3 Tbsp. soy sauce
3 Tbs. unseasoned rice vinegar
1. Bring a large pot 3/4 full of salted water to a boil. Add the peas
and simmer until bright green, about 1 minute. Drain and set aside.
2. If using the ground Sichuan pepper, sprinkle it on both sides of
each salmon fillet, distributing it evenly.
3. In a wide, nonstick frying pan large enough to hold the salmon in
a single layer without crowding, warm the corn oil and sesame oil
over medium-high heat. Add the salmon fillets and cook until lightly
golden on one side, about 4 minutes. Turn, season with salt and, if
the Sichuan pepper has been omitted, with black pepper as well.
Continue to cook until lightly golden on the second side and opaque
throughout when pierced with a knife, about 4 minutes longer.
Transfer the salmon to a warmed platter or individual plates and
cover loosely with aluminum foil to keep warm.
4. Place the same pan over medium-high heat. When it is hot, add
the peas, green onions and ginger and toss and stir constantly until
the green onions soften, about 1 minute. Add the sherry, soy sauce
and vinegar and bring to a boil. Boil until the liquid reduces by one-
fourth, 20-30 seconds.
5. Remove from the heat and pour the vegetables and sauce over
and around the salmon. Serve immediately.