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.
EASY HERB & MAYO BAKED SALMON
This is my go to salmon recipe that is easy enough for weeknight dinner and tasty enough to serve to guests. The salmon is coated in a delicious sauce made with dill, lemon, capers and mayonnaise and baked in the oven until flakey. This Herb & Mayonnaise Salmon takes just 12 minutes to make start to finish
Provided by Every Last Bite
Time 12m
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius)
- Place the salmon fillets in a baking dish and season each with salt and pepper
- Finely dice the capers, dill. Add the mayonnaise and lemon juice to a bowl and stir in the capers, dill and garlic. Once well mixed spoon the mayo mixture onto each of the salmon fillets and spread it out evenly in a thin layer. Top each of the salmon fillets with a slice of lemon.
- Bake the salmon in the oven for 8 minutes. Sprinkle with additional dill before serving.
Nutrition Facts : Calories 278 kcal, Carbohydrate 2 g, Protein 34 g, Fat 9 g, Sodium 339 mg, Sugar 1 g, ServingSize 1 serving
FIVE C SPICE SALMON (WITH PALEO MAYO SAUCE)
Categories Fish Dinner Bake Wheat/Gluten-Free
Number Of Ingredients 8
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 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
FIVE-SPICE SALMON WITH SHERRY VINEGAR AND ROASTED CHICKEN SAUCE
Provided by Bryan Miller
Categories dinner, quick, project, main course
Time 15m
Yield 6 servings
Number Of Ingredients 9
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.
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.
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.
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