Salmon Fillet with Szechuan Crust

Serves 6

My Secret Kitchen Szechuan Pepper Pot
6 x 150g salmon fillets
fresh breadcrumbs from three slices of bread
1 x lemon
olive oil
optional garnish: chives & a red chilli

Preheat medium grill. To make the Szechuan crust, allow 2 tsp of My Secret Kitchen Szechuan Pepper per person. Place this in a bowl and crush with the end of a rolling pin (or use a pestle and mortar). Then mix the crushed pepper with an equal quantity of fresh breadcrumbs and a little grated lemon zest before emptying on to a large plate.

Rub the top surface of the salmon with olive oil, then press the oiled side of the fish into the crust mixture. Repeat for each fillet, then squeeze lemon juice over each one. When ready to cook, heat a little oil in a large frying pan or griddle.

Cook each fillet crust-side-up for 8-10 minutes, or until nearly cooked through. For the last few minutes of cooking, place under the preheated grill. Watch carefully so that the salmon is cooked and the crust toasts but does not burn.

Serve with Hot and Sour Cucumber Salad, as shown below.

Optional twists: instead of salmon, use lamb cutlets.

Vegetarian option: Tofu with Szechuan Crust. Allow 150g tofu per person. Prepare the crust in the same way as for the salmon, Gently fry the tofu for 4-5 minutes and place under the preheated grill to toast the crust.

* The Szechuan crust can be made ahead of time and kept in an airtight container until ready to use.


Hot and Sour Cucumber Salad

My Secret Kitchen Thai Dressing with Kaffir Lime
1 x whole cucumber, cut into thin ribbons

Combine half a bottle of the dressing with the cucumber, or enough to coat liberally, and leave to stand for 30 minutes before serving.

Optional twists: switch the cucumber for ribbons of carrot and courgette.