Sichuan-Ish Caramelized Salmon

Step 1: In a food processor or blender, combine ginger, peppercorns, cilantro with a tiny bit of oil to create a paste.

Step 2: Combine the paste with salmon fillets and refrigerate for at least 30 minutes.

Step 3: Over medium/high heat, add the peanut oil to a nonstick skillet.

Step 4: Press one side of the salmon into the sugar and place sugar-side down in the pan; repeat for all salmon fillets.

Step 5: Allow the sugar to caramelize for 2-3 minutes.

Step 6: Quickly pour in the soy sauce and grand marnier, then flip the salmon, lower the heat to medium, and finish cooking for 5-8 minutes.

Step 7: For the balsamic soy reduction, combine balsamic vinegar and soy sauce, then boil until reduced to a syrup.

Step 8: For the lemongrass beurre blanc, combine wine, lemongrass, and shallot; soak for 30 minutes.

Step 9: Boil until the liquid is reduced to about 1 tablespoon, then on low heat, stir in butter and strain before serving.