Best Five Spice Salmon Recipes

CHINESE FIVE SPICE MARINATED SALMON

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.

CHINESE FIVE-SPICE SALMON

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.

SAUTEED SALMON WITH FIVE-SPICE LIME BUTTER

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.

CHINESE FIVE SPICE SALMON WITH GINGER BROTH

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.

FIVE SPICE SALMON

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.

FIVE-SPICE SALMON WITH SHERRY VINEGAR AND ROASTED CHICKEN SAUCE

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.

FIVE C SPICE SALMON (WITH PALEO MAYO SAUCE)

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.

FIVE SPICE GLAZED SALMON WITH SESAME GREEN BEANS

Steps:

• In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature. Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray. In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate. Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.

CHINESE FIVE SPICE SALMON & WEDGE SALAD

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.

FIVE SPICE SALMON

Steps:

• Brush mayo over entire salmon fillet. Cover liberally with fresh ground pepper, Chinese five spice and coarse garlic salt.

FIVE-SPICE SALMON

Steps:

• 1. On waxed paper, mix Chinese five-spice powder, flour and pepper. Coat salmon fillets with spice mixture. 2. In nonstick 10-inch skillet over medium heat, heat olive oil. Add salmon cook 8 to 10 minutes until fish flakes easily when tested with a fork, turning fillets once halfway through cooking time.

FIVE-SPICE SALMON

Steps:

• In a shallow baking dish, combine sesame oil, soy sauce, sherry, honey, lime juice and five-spice powder. Add salmon strips and toss gently to coat. Allow to stand 30 minutes. With a slotted spoon, remove the salmon strips from marinade and pat dry with paper towel. Reserve marinade. In a small dish, beat egg whites and cornstarch until soft peaks form. Add salmon strips and toss gently to coat completely. Heat vegetable oil in the wok until hot. Add the salmon in batches. Fry 2 to 3 minutes until golden, turning once. Remove and drain on paper towels. Pour oil from wok into heatproof bowl and wipe wok clean. Pour marinade into wok and add green onions, stock and pepper sauce, if using. Bring to a boil and simmer 1 to 2 minutes. Add fish and turn gently to coat. Cook 1 minute until hot. Garnish with lime and serve with rice.