Black Pepper Salmon

Ingredients (serves 2):

• For the Salmon:
  • 2 salmon fillets (about 150g each)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp vegetable oil
• For the Black Pepper Sauce:
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/4 cup finely chopped shallots or red onion
  • 1/4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey or brown sugar
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
  • 1 tsp sesame oil
  • Fresh basil leaves, torn (optional, for garnish)

Method:

Prepare the Salmon:

1. Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper. Set aside.

Cook the Salmon:

1. Heat the Oil: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
2. Sear the Salmon: Place the salmon fillets skin-side down (if applicable) in the skillet. Cook for about 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 3-4 minutes until the salmon is cooked through but still tender. Remove the salmon from the skillet and set aside.

Prepare the Black Pepper Sauce:

1. Cook the Aromatics: In the same skillet, add 2 tbsp vegetable oil. Add the minced garlic, ginger, and shallots. Stir-fry for about 1-2 minutes until fragrant.
2. Add the Broth and Sauces: Pour in the chicken broth, soy sauce, and oyster sauce. Stir well to combine.
3. Sweeten and Thicken: Add the honey or brown sugar to the skillet. Stir until the sugar dissolves. Bring the sauce to a simmer and cook for about 2-3 minutes until it thickens slightly.
4. Thicken with Cornstarch: Stir in the cornstarch mixture. Cook for another 1-2 minutes until the sauce is thick and glossy.
5. Finish with Sesame Oil: Stir in the sesame oil to add a nutty flavor. Adjust the seasoning with salt and pepper if needed.

Combine and Serve:

1. Return the Salmon: Place the cooked salmon fillets back into the skillet with the black pepper sauce. Gently toss to coat the salmon evenly with the sauce.
2. Garnish: Sprinkle with torn basil leaves if using.
3. Serve: Serve the black pepper salmon hot with steamed rice, noodles, or a simple green salad.

Chef's Notes:

• Salmon Quality: Use fresh, high-quality salmon fillets for the best flavor and texture.
• Cooking Time: Adjust the cooking time based on the thickness of your salmon fillets. The internal temperature should reach 145°F (63°C) for fully cooked salmon.
• Spice Level: Adjust the amount of black pepper in the sauce according to your taste preference. You can also add a pinch of red pepper flakes for extra heat.
• Storage: Leftover black pepper salmon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.