Chinese Five-Spice Salmon
"Hannaford recipe card"
photo by LifeIsGood
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 3 lbs salmon fillets
- 1 tablespoon olive oil
- 2 teaspoons Chinese five spice powder
- 1 tablespoon brown sugar
- 1 teaspoon lime zest
- 1⁄2 lime, juice of
- 1⁄2 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes (optional)
- salt and pepper
- 1 tablespoon sesame oil
- 2 cups sliced shiitake mushrooms
- 2 teaspoons peeled grated fresh gingerroot
- 4 cups sliced bok choy, steamed
directions
- 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.
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Reviews
-
I scaled this back to 1 lb. of fish. Everything came out fine, but it just wasn't to our taste. The cinnamon flavor of the 5 spice powder overpowered everything else. I'd be willing to try this again, but I'd add more red pepper and scale back the five spice powder. -
This salmon is packed with flavor. I enjoyed the spice combination of spicy and sweet. The bok coy and mushroom mixture made a perfect bed for the salmon. I enjoyed this recipe very much. Thanks for posting. ~Made for ZWT 6 Zee Zany Zesty Cookz~
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
