Five Spice Salmon Recipes

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:

• 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:

• Pat salmon pieces dry and season with salt and pepper. In a 10- to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté salmon, skin sides down, 2 minutes. Reduce heat to moderate and cook salmon 3 minutes more. Turn salmon over and sauté over moderately high heat 2 minutes. Reduce heat to moderate and cook salmon until just cooked through, about 2 minutes more.
• Transfer salmon to 2 plates. Pour off oil from skillet and carefully wipe out skillet with paper towels. In skillet melt butter with five-spice powder and salt to taste, stirring. Stir in lime juice and spoon lime butter over salmon.

Steps:

• Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.
• Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
• Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.