Grilled Sesame Salmon with Cyprus Hardwood Smoked Flake Salt

Name: Grilled Sesame Salmon with Cyprus Hardwood Smoked Flake Salt
Yield: serves 4
Ingredients: 1 tablespoon black sesame seeds; 1 tablespoon white sesame seeds; 1 teaspoon Szechwan peppercorns, green or pink or mixed; 1/4 teaspoon powdered ginger; 1 3/4 pounds wild salmon fillet (about 1 1/4 inches thick), pin bones and skin removed; 1 tablespoon toasted sesame oil, preferably black sesame oil; 4 two-finger pinches Cyprus hardwood smoked flake salt; 2 sesame leaves, coarsely chopped, or 1 scallion, trimmed and finely sliced

December 14, 2011

The plump pink flesh of a salmon needs so little to bring it to life that many people call it quits before they’ve tested its limits. The smoky-sweet flakes of Cyprus hardwood smoked lend an explosive crunch that brings a whole new vocabulary to the language of fish. The salt’s cleanliness penetrates through the richer flavors, adding depth to breadth; its pastrylike crackle gives the palate something firm to hold onto amid the fish’s sometime incessant unctuousness; and its lilt of golden smoke brings an oakiness that incandesces on your palate long after the fish has left the fire.

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