Best 8 Chinese 5 Spice And Sesame Grilled Salmon Recipes

GRILLED SALMON WITH CHINESE BARBEQUE SAUCE

Steps:

• Heat a medium size saucepan, over medium heat.
• Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
• Preheat grill to medium-high heat.
• Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

CHINESE 5-SPICE AND SESAME GRILLED SALMON

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.

ASIAN-STYLE SALMON WITH LEEKS

Steps:

• In a shallow dish, combine 1/4 cup soy sauce, lemon juice, mustard and five-spice powder. Add the salmon. Cover with plastic wrap and refrigerate for 30 minutes. Turn fillets, re-cover, and refrigerate for 30 more minutes. Meanwhile, coat a skillet, preferably nonstick, with nonstick spray and place over medium heat. Add sesame seeds and saute, stirring constantly, for 1 to 2 minutes, or until golden. Transfer the seeds to a dish and set aside. In the same skillet, saute the carrots and leek until tender, about 5 minutes. Add broth, 2 tablespoons soy sauce, and the sesame oil. Bring to a boil, reduce heat and simmer for 10 to 15 minutes, or until no liquid remains. Preheat the broiler. Arrange an oven rack 4 inches from the heat. Broil salmon for 10 minutes per inch thickness of fish, or until fish is just cooked through. The fish will continue to cook once it is removed from the oven. Spoon some of the leek mixture onto each dinner plate. Arrange the salmon on the leek mixture and sprinkle with sesame seeds. Recipe Source: Adapted from "The New American Plate Cookbook" by the American Institute for Cancer Research (University of California Press)

SESAME GRILLED SALMON

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.

CHINESE FIVE-SPICE SALMON

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 MARINATED SALMON

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 & WEDGE SALAD

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.

ASIAN SALMON PATTIES

Steps:

• Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in.
• Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet.
• Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.