For the squid recipe, slice 8 ounces of calamari tubes down one side, opening them to lay flat. Score the insides in a cross-hatch pattern. In a small skillet over high heat, add 2 tablespoons of Szechwan peppercorns, stirring constantly for a few minutes. When they sizzle and pop, remove them from the pan. Next, cook 2 tablespoons of salt until gray in color.
Grind the salt and peppercorns to a fine powder. Transfer the powder to a resealable bag with 1 cup of flour and 1 cup of cornstarch. Heat 3/4 cup of peanut oil in a heavy skillet over high heat. Place a few pieces of squid at a time in the bag, shaking and coating with the mixture. When the oil is hot, fry the squid until brown, turning once.
For the salmon recipe, make a marinade whisking together 1 cup yogurt, 2 tablespoons chopped fresh cilantro, 2 tablespoons tomato paste, 1 tablespoon minced ginger and 1 tablespoon lemon juice. Also whisk in 2 teaspoons brown sugar, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric and 1/2 teaspoon ground cardamom. Lastly, add 1/2 teaspoon red chili powder, 2 minced cloves of garlic and a pinch of salt and pepper.
Take 1 pound of salmon, and cut it into 20 1-inch chunks. Cut 1 small orange pepper and 1 small red pepper each into 16 equal pieces. Alternate 5 salmon pieces and 4 pepper pieces on skewers, and coat with the marinade. Refrigerate for one hour, and then grill on medium high heat for five minutes, turning once. Serve with lemon wedges.Learn more about Cooking