Five Spice Salmon Food

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.

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.

CHINESE 5-SPICE AND SESAME GRILLED SALMON

Steps:

• Mix all ingredients except fish 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.

CAJUN SPICED SALMON

Steps:

• Put the salmon in a bowl, pour over the lime juice and leave the salmon to 'cure' for 5 mins. Meanwhile, mix all the spices together with the sugar. Lift the salmon out of the lime juice and roll in the spices so it's completely coated.
• Heat grill to high. Grease a baking tray, then sit the salmon, flesh-side up, on the tray. Grill for 5 mins, until the salmon is cooked through and the edges are starting to blacken. While the salmon is cooking, gently mix all the salsa ingredients together with the roughly chopped coriander. When the fish is cooked, serve with the salsa, some rice and the coriander sprigs.