Ingredients

The following ingredients have 4 Servings
  • ½ -1 teaspoon Szechuan Peppercorns,  toasted and ground (or sub-black peppercorns, or black pepper)
  • 1/4 cup soy sauce (or GF Liquid Aminos)
  • 3 tablespoons honey (or sub maple syrup, coconut sugar, brown sugar or sugar alternative)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar (or black vinegar)
  • 1 tablespoon Chinese cooking wine (shaoxing) or mirin (both optional)
  • 3 garlic cloves, finely minced (use a garlic press)
  • 2 teaspoons fresh ginger, finely minced ( or use ginger paste)
  • 1 tablespoon garlic chili paste (or sambal oelek) more for more spicy or sub 1 teaspoon chili flakes
  • ½ teaspoon Chinese Five Spice
  • 12 ounces salmon (2 thick pieces)
  • 10-12 ounces fresh green beans (or asparagus)
  • 3 scallions, split in half lengthwise then cut to the length of green beans
  • 6-8 shiitake mushrooms (optional) or sub another mushroom
  • 1 teaspoon cornstarch
  • 1 tablespoon toasted sesame seeds

Instruction

  • Preheat oven to 375F
  • Stir together the Szechuan Sauce ingredients (leaving the cornstarch out)
  • Place green beans and scallions mix these together), mushrooms and salmon on a parchment-lined sheet pan. Spoon half of the Szechuan sauce over the salmon and veggies and toss the veggies in the sauce.
  • Place the sheet pan in the oven and bake, checking at 10-15 minutes ( depending on how thick your salmon is) give the veggies a toss, and checking the salmon. Continue baking until salmon is cooked through and broil if you want for the last couple minutes to give color.
  • In the meantime, heat up the remaining Szechuan sauce on the stove in a small sauce pan and whisk in a teaspoon of cornstarch to thicken. Pour this over the cooked salmon.
  • Sprinkle with toasted sesame seeds, and divide the veggies and salmon among two bowls. Feel free to serve with rice or whole grain.