Five C Spice Salmon With Paleo Mayo Sauce Recipes

Steps:

• Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.
• Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.
• Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.

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:

• In a blender or electric spice grinder, grind each spice individually, then blend them together.
• Cut salmon into six equal portions. Season with salt and pepper. Dredge each piece, skin side down, in spice mixture. Set aside, skin side up.
• In two 10-inch pans, heat olive oil over medium flame, and place three pieces of salmon in each pan, skin side down. Cover.
• Cook for 4 minutes. Do not turn fish. Remove fish to clean towels briefly. Serve on warm plates with sherry vinegar and chicken sauce.

Steps:

• Line a baking sheet with foil; grease foil. Place salmon on the baking sheet., Place marmalade in a small microwave-safe bowl. Microwave until warmed, about 10 seconds. Stir in the soy sauce, five-spice powder, salt and ginger. Spoon over salmon., Bake, uncovered, at 350° until fish flakes easily with a fork, 15-20 minutes.

Steps:

• Preheat oven to 400
• Pat dry the salmon filets with a paper towel.
• Combine the cinnamon, coriander, cumin, cloves, and cardamom. Sprinkle evenly over the salmon filet side.
• Heat an oven safe skillet (preferably cast iron) to medium high heat. Test the heat by placing a drop of water. It should immediately evaporate.
• Add the lard/cooking fat and let it melt.
• Place the salmon filet side down and let sear for about 1-2 minutes. Flip and sear on the skin side for 1 minute.
• Place the skillet inside the oven, with the skin side down.
• Bake at 400F for 6-7 minutes.
• For the Lime Mustard Mayo
• Combine 1/4 c Paleo Mayo, 1 T lime juice, pinch of salt, and 2 t dijon mustard.