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Five-Spice Salmon
Quick, pan-broiled, and flavored with the classic Chinese mix of spices. Serve with Asian Rice and mixed greens tossed with Honey-Lime Vinaigrette.
INGREDIENTS conv. chart U.S. Metric
| 2 teaspoon(s) | Chinese five-spice powder |
| 1 teaspoon(s) | all-purpose flour |
| .5 teaspoon(s) | salt |
| .25 teaspoon(s) | cracked black pepper |
| 4 | (about 4 ounces each) salmon fillets, skin removed |
| 2 teaspoon(s) | light corn-oil spread |
DIRECTIONS
- On waxed paper, mix Chinese five-spice powder, flour, salt, and pepper. Coat salmon fillets with spice mixture.
- In nonstick 10-inch skillet over medium heat, heat corn-oil spread. Add salmon; cook 8 to 10 minutes until fish flakes easily when tested with a fork, turning fillets once halfway through cooking time.
Photo: Mark Thomas
COOKING INFO
| Serves |
4
|
| Yield | -- |
| Prep Time | -- |
| Cook Time | 5 |
| Total Time | 15 |
| Oven Temp | -- |
|
Edit serving size
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking. |
|
NUTRITIONAL INFORMATION (per serving)
| Calories | 175 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 61mg |
| Sodium | 330mg |
| Total Carbohydrate | 1g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 22g |
| Calcium | -- |
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