I'll be making "Maple-Pepper Salmon Bites" on Saturday(link to recipe attached) and was thinking of making a change to the recipe as written. The issue which comes up most amongst reviewers seems to be the strength of the black pepper into which the salmon is dipped. One reviewer substituted black sesame seeds, which although interesting, kind of kills the "pepper" part of the maple-pepper salmon bites.
I had thought about mixing ground pink and szechuan peppercorns (yes, I have a stash) instead. I thought that it might have less of a bite, but still compliment the soy in the marinade.
Any thoughts on this substitution or other suggestions??