Chinese Five Spice Marinated Salmon Recipes

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CHINESE FIVE SPICE SALMON WITH GINGER BROTH



Chinese Five Spice Salmon With Ginger Broth image

Make and share this Chinese Five Spice Salmon With Ginger Broth recipe from Food.com.

Provided by katew

Categories     Chinese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups chicken stock
3 cms fresh ginger, finely sliced
4 star anise
1 tablespoon orange zest
600 g salmon fillets, boneless
salt and pepper
2 tablespoons chines five-spice powder
2 tablespoons sunflower oil
1 bunch bok choy, trimmed
2 tablespoons light soy sauce

Steps:

  • for broth - place stock, ginger, star anise and zest in saucepan.
  • Bring to boil, set aside for 20 minutes for flavours to infuse.
  • Cut salmon into 4 portions.
  • Season with salt and pepper.
  • Dust with five spice powder to coat.
  • Heat a little oil in fry pan.
  • Add salmon skin side up, cook 3 - 4 minutes to brown.
  • Turn over and cook 2 minutes more.
  • Cut bok choy into half lengthways, cook in boiling, salted water 2 minutes then drain.
  • Strain broth, reheat, add soy sauce.
  • Serve by placing bok choy onto base of deep plate, top with salmon and pour over a little hot broth.

CHINESE FIVE SPICE MARINATED SALMON



Chinese Five Spice Marinated Salmon image

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

1 1/2 lbs skinless salmon fillet, cut into 1 in strips
3 tablespoons soy sauce
3 tablespoons chinese rice wine
2 teaspoons sesame oil
1 tablespoon brown sugar
1 tablespoon limes or 1 tablespoon lemon juice
1 teaspoon Chinese five spice powder
2 -3 dashes hot pepper sauce (to taste)
1 tablespoon ginger, grated (to taste)
lemons or lime wedge

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



Chinese Five-Spice Salmon image

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

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

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 FIVE SPICE



Chinese Five Spice image

I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario

Provided by Taste of Home

Time 20m

Yield about 1/2 cup.

Number Of Ingredients 5

2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

Steps:

  • In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

CHINESE FIVE-SPICE CHICKEN



Chinese Five-Spice Chicken image

Make and share this Chinese Five-Spice Chicken recipe from Food.com.

Provided by Amanda in Adelaide

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 kg chicken piece
1 medium onion, finely chopped
1 -3 garlic clove, finely chopped
1/3 cup soy sauce
2 tablespoons peanut oil
2 teaspoons five-spice powder

Steps:

  • Place the chicken pieces in a large dish or plastic bag.
  • Mix the remaining ingredients and pour over the chicken.
  • Marinate refrigerated overnight or for 1 to 2 hours if time is short.
  • Transfer the chicken to a baking dish and brush with the marinade.
  • Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.

Nutrition Facts : Calories 623.7, Fat 44.5, SaturatedFat 11.9, Cholesterol 187.5, Sodium 1515.5, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 49.4

FIVE SPICE SALMON



Five Spice Salmon image

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

1 1/2 teaspoons lime peel, finely grated
3 tablespoons fresh lime juice
2 teaspoons extra virgin olive oil
4 teaspoons fresh ginger, finely chopped
1 teaspoon Chinese five spice powder
1/2 teaspoon sugar substitute
1 lb salmon steak, cut into 4 equal pieces
8 cups baby spinach leaves
2 garlic cloves, pressed

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.

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