SESAME GRILLED SALMON
Delicious grilled salmon. A very flavorful main dish. Great when served with grilled yellow bell peppers, green beans, and wild rice with herbs.
Provided by Emily
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
- Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
- Heat sesame oil in a large skillet over medium-high heat.
- Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.
Nutrition Facts : Calories 406 calories, Carbohydrate 14.7 g, Cholesterol 111.5 mg, Fat 18.5 g, Fiber 0.5 g, Protein 43.7 g, SaturatedFat 4 g, Sodium 1878.6 mg, Sugar 13 g
CHINESE FIVE-SPICE SALMON
Make and share this Chinese Five-Spice Salmon recipe from Food.com.
Provided by JackieOhNo
Categories Greens
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
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.
CHINESE 5-SPICE AND SESAME GRILLED SALMON
Enjoy a variety of flavors when you fire up the grill and throw on our Chinese 5-Spice and Sesame Grilled Salmon.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
CHINESE FIVE SPICE MARINATED SALMON
I've developed this recipe to be used with my bamboo steamer. Use your favorite oriental sauce or try my favorite bottled sauce, Iron Chef's Orange- Ginger Sauce. Or try the sauce used in Recipe #376279 Since my steamer has two baskets, I cook the fish in the bottom basket, and veggies in the top. Serve over rice; makes for a great one pot dinner! Time indicated does not include marinading time! NOTE: Cooking Sherry or Gin can be substituted for the rice wine.
Provided by Galley Wench
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
SPICY GRILLED SESAME SALMON
Spicy salmon for the BBQ.
Provided by eastofmain
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk soy sauce, brown sugar, scallions, vinegar, sesame seeds, 1 tablespoon vegetable oil, sesame oil, Sriracha®, garlic, and ginger together in a bowl.
- Place salmon fillets in a shallow baking dish. Pour marinade over top and marinate for 30 to 60 minutes, turning once.
- Brush the cooking grates on an outdoor grill until they are clean. Preheat the grill for high heat and lightly oil the grate.
- Remove salmon from the marinade and blot gently with paper towels to remove excess. Brush salmon generously on both sides with olive oil and season with salt and pepper. Discard remaining marinade.
- Place salmon fillets, flesh-sides down, on the preheated grill. Close the lid and cook until you can lift fillets up with tongs without them sticking to the grate, 6 to 8 minutes. Turn fillets and cook to desired doneness, about 2 to 3 minutes more for medium-rare. Slide a spatula between the skin and flesh and transfer fillets to serving plates.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 21.1 g, Cholesterol 49.4 mg, Fat 19.7 g, Fiber 1 g, Protein 23.6 g, SaturatedFat 3.3 g, Sodium 1608.9 mg, Sugar 17 g
CHINESE FIVE SPICE SPARE RIBS
An amazing blend of traditional Chinese five spice and other mixtures to create a wow-factored, Asian delicacy!
Provided by Evanescence#6
Categories World Cuisine Recipes Asian
Time 5h35m
Yield 2
Number Of Ingredients 8
Steps:
- Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
- Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
- Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.
Nutrition Facts : Calories 854.6 calories, Carbohydrate 11.4 g, Cholesterol 239.6 mg, Fat 62.6 g, Fiber 0.2 g, Protein 58.7 g, SaturatedFat 22.4 g, Sodium 1087.5 mg, Sugar 8.9 g
FIVE SPICE SALMON
From the South Beach Diet's "Daily Dish" (Phase 1). Sometimes in life we want subtle, but other times we long to be overwhelmed. In the creation of five-spice powder, the Chinese gave us that chance. With fennel, cloves, cinnamon, star anise, and Szechuan peppercorns, we get to taste sour, bitter, sweet, pungent, and salty all at once. If you've never tried five-spice powder before, you might want to halve the amount, or your taste buds might just blow a fuse!
Provided by WendyMaq
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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
Number Of Ingredients 6
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.
Nutrition Facts : Nutritional Facts Serves
CHINESE FIVE SPICE SALMON & WEDGE SALAD
Discover our recipe for Chinese Five Spice Salmon & Wedge Salad. Chinese Five Spice, salmon and sesame come together for a refreshing Asian wedge salad.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
GRILLED FIVE SPICE CHICKEN
Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 7h2m
Yield 6
Number Of Ingredients 13
Steps:
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
- Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
- Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
- Drizzle vinegar lime juice mixture over the chicken and serve.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g
FIVE-SPICE TUNA
Out of the tuna recipes I've tried, this is my favorite. I add an Asian flair to tuna steaks with amazing results. For a bolder taste, marinate the tuna for 30 minutes. -Linda Murray, Allenstown, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl of shallow dish, combine the first six ingredients. Add tuna and turn to coat. Refrigerate for 15 minutes., Drain tuna, discarding marinade. Place tuna on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat until fish flakes easily with a fork, 3-5 minutes on each side .
Nutrition Facts : Calories 230 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 509mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
CHINESE BARBEQUED SALMON
Brown sugar and sesame oil lend superb flavor to this entree which is served on a bed of spinach. Serve with hot white rice. From a May 1986 issue of Bon Appetit in a section that featured "Chinese Seafood Entrees".Marinate time is not included in prep time. You may prefer to wilt the spinach slightly before adding the salmon.
Provided by Leslie in Texas
Categories Chinese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir first 5 ingredients in small bowl until sugar disolves.
- Place salmon in nonaluminum pan; pour marinade over.
- Cover and refrigerate 3 hours, turning salmon occasionally.
- Prepare barbeque grill, adjusting rack 1 1/2 inches from fire.
- Line platter with spinach.
- Generously grease grill rack.
- Transfer salmon to grill rack, reserving marinade.
- Cook until salmon is opaque, about 9 minutes per inch thickness, turning once.
- Meanwhile simmer marinade in small saucepan until reduced to 4 tablespoons, stirring frequently, about 6 minutes.
- Transfer fish to spinach-lined platter.
- Spoon marinade over, garnish with papya slices and serve immediately.
Nutrition Facts : Calories 367.4, Fat 19.6, SaturatedFat 3.9, Cholesterol 100.3, Sodium 1111, Carbohydrate 8.1, Fiber 0.2, Sugar 7.1, Protein 35.8
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