Chinese Five Spice Salmon Wedge Salad Recipes

Steps:

• for broth - place stock, ginger, star anise and zest in saucepan.
• Bring to boil, set aside for 20 minutes for flavours to infuse.
• Cut salmon into 4 portions.
• Season with salt and pepper.
• Dust with five spice powder to coat.
• Heat a little oil in fry pan.
• Add salmon skin side up, cook 3 - 4 minutes to brown.
• Turn over and cook 2 minutes more.
• Cut bok choy into half lengthways, cook in boiling, salted water 2 minutes then drain.
• Strain broth, reheat, add soy sauce.
• Serve by placing bok choy onto base of deep plate, top with salmon and pour over a little hot broth.

Steps:

• Preheat oven to 375 degrees. Coat fillets with olive oil and place skin-side down in large baking dish. Sprinkle fillets with five-spice powder, sugar, lime peel, lime juice, garlic powder, red pepper flakes, and salt and pepper.
• Bake, uncovered, 15 minutes or until fish flakes easily with a fork.
• Meanwhile, heat sesame oil in large nonstick skillet. Add mushrooms and ginger; cook and stir until mushrooms are soft. Stir in bok choy and cook until heated through. Serve salmon over mushroom-bok choy mixture.

Steps:

• Combine the marinade ingredients in a shallow nonmetalic baking dish or ziplock bag,.
• Add the salmon strips and turn gently to coat.
• Refrigerate for a minimum of 30 minutes or up to 6 hours, turning often.
• Steamed Salmon:.
• Remove salmon from marinade and place in a casserole dish that will fit inside your bamboo steamer. (I use a disposible aluminum cake pan that has been slightly modified to allow steam to filter around the sides.).
• Generously brush salmon with your favorite oriental sauce; sprinkle grated ginger on top.
• Cover with bamboo lid and place over boiling water to steam.
• Steam for 10-12 minutes; or until fish flakes with a fork.
• Serve over rice with lemon/lime wedge.

Steps:

• Mix 1/2 cup dressing, garlic, five-spice powder and ginger until blended; pour over fish in shallow dish. Turn to evenly coat both sides of fish fillets. Refrigerate 1 hour to marinate.
• Heat greased grill to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 4 to 6 min. on each side or until fish flakes easily with fork.
• Serve with lettuce wedges topped with carrots and onions. Drizzle with remaining dressing; sprinkle with nuts.

Steps:

• Debone rotisserie chicken & cut into roughly 1/2" pieces.
• Finely dice all of the vegetables.
• Combine chicken & vegetables in a large mixing bowl. Add salt, all spices & lime juice. Mix with a large spoon to combine well. This is best when allowed to sit overnight for the flavors to combine.
• Serve on baguette slices, pita chips or crackers. If your diet low carb like mine, this is lovely on tomato slices.

Steps:

• In a 2-quart dish, combine the lime peel, lime juice, 1 teaspoon of the oil, ginger, five-spice powder, and sugar substitute. Add the salmon and turn to coat. Cover and refrigerate for 30 minutes.
• In a 3-quart microwavable dish, combine spinach, garlic, and remaining 1 teaspoon oil, tossing gently. Cover with plastic wrap and microwave for 2 minutes, or until the spinach has wilted. Drain and keep warm.
• Lightly oil a grill rack. Preheat the grill to medium-high.
• Remove the salmon from the marinade and place on the grill rack. Brush the salmon with additional marinade. Close the grill cover and cook for 4 minutes. Open the grill cover, turn the salmon, and brush with marinade. Close the cover and cook for 4 minutes longer, or until the salmon flakes easily. Discard any remaining marinade.
• To serve, evenly divide the spinach among 4 serving plates and center the salmon on the spinach beds.