Five Spiced Salmon. Salmon fillets with five-spice powder, molasses, soy sauce, and garlic cooked in an oven. Choose a nice, fresh salmon, well scaled. Rinse it in cold running water and pat dry with paper towels. To make your job easier, slice off the head. 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.
On waxed paper, mix Chinese five-spice powder, flour, salt, and pepper.
Coat salmon fillets with spice mixture.
You can cook Five Spiced Salmon using 5 ingredients and 3 steps. Here is how you cook that.
Ingredients of Five Spiced Salmon
- Prepare of basting salmon.
- Prepare 1 tbsp of light soy sauce.
- Prepare of marinate salmon.
- You need 2 tbsp of five spice powder.
- Prepare 2 slice of salmon fillet or salmon head.
Salmon gets a total flavor makeover in this delicious and easy Five-Spice Grilled Salmon recipe! Featuring the tasty blend of fennel, cloves, cinnamon, star anise and szechuan peppercorns, you get to taste sour, bitter, sweet, pungent and salty all at once. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion. Coat fillets with olive oil and place skin-side down in large baking dish.
Five Spiced Salmon step by step
- marinate the salmon with five spice generously for 5 minutes.
- broil the marinated five spiced salmon for 10 minute then baste with a dash of soy sauce and broil for another 10 minute or longer depending on the thickness of the salmon ,,then turn over and do the,same till its lightly crispy and cooked.
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Sprinkle fillets with five-spice powder, sugar, lime peel, lime juice, garlic powder, red pepper flakes, and salt and pepper. Meanwhile, heat sesame oil in large nonstick. Rub the salmon flesh (but not the skin) with the five spice, a drizzle of oil and a good pinch of sea salt and black pepper. Rub the salmon all over with the five-spice, a pinch of sea salt and a little oil, then place skin-side down in a large cold non-stick frying pan on a medium-low heat. Trim the spring onions, then shred one and put aside.