Ingredients:
- 1/2 - 3/4 pounds salmon fillets cut into 2 inch x 5 inch pieces, (2 - 3 pieces)
- 1 tablespoon sesame oil
- 1 tablespoon Szechuan peppercorns, crushed
- 1 teaspoon black peppercorns, crushed
- ½ teaspoon kosher salt
- 2 teaspoons St. Lucifer Habanero Table Spice
- 1 tablespoon low sodium soy sauce
- 2-3 limes slices
- 2-3 cups watercress or another leafy green, coarsely chopped
Directions:
- Coat the salmon pieces with sesame oil on all sides along with dusting of kosher salt, cover and refrigerate for 2-4 hours
- Grind or mortar and pestle Szechuan and black peppercorns, along with St. Lucifer Habanero Table Spice to create rub
- After 2-4 hours, take Salmon out of refrigerator
- Sprinkle St. Lucifer Habanero Table Spice and Szechuan peppercorn rub on top of the salmon pieces to desired amount
- Allow the salmon to come up to temperature for about 30 minutes, before cooking
- Heat oven for broil
- Add a small amount of sesame oil to cast iron skillet, or any non-stick pan that is oven proof, on medium high heat
- Place the salmon, skin side down, in the pan. Lightly cover with aluminum foil, allowing the sides to breathe
- Cook 5-7 minutes, or until you start to see the salmon cooked about half way up from the bottom of the skin
- Remove from stove top, place in oven and broil, with the door cracked for about 3-5 minutes to sear the top
- Remove from oven, salmon can be a little rare
- Place over watercress, with a drizzle of lime and soy sauce
- Add more St. Lucifer Habanero Table Spice to taste