Ingredients

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
Chinese Five Spice Marinated Salmon is a delicious fusion dish that combines classic Chinese spices with fresh salmon to create a unique and flavorful meal. This dish is a great source of healthy protein and omega-3 fatty acids that support a healthy heart and brain. The blend of soy sauce, Chinese rice wine, sesame oil, brown sugar, ginger, and hot pepper sauce provides a wonderful depth of flavor that is not too overpowering. This recipe is great for those who love to experiment with new flavors and enjoy a healthy and balanced meal.

Instructions

1.Whisk together the soy sauce, Chinese rice wine, sesame oil, brown sugar, lime or lemon juice, Chinese five spice, hot pepper sauce, and ginger in a large bowl.
2.Add the salmon strips, tossing to ensure even coating.
3.Refrigerate and marinate for at least 30 minutes.
4.Line a baking sheet with parchment paper, preheat the broiler to high or the oven to 400°F
5.Remove the marinated salmon from the bowl and evenly place it on the baking sheet.
6.Roast in the oven for 7-8 minutes or until cooked evenly
7.Serve hot with the lemon or lime wedges.

PROS

Asian-inspired flavors bring an exotic and delicious twist to this salmon dish.

Salmon is a great source of omega-3 fatty acids, which helps to support a healthy heart and brain.

CONS

The recipe calls for soy sauce, which can be high in sodium.

Some individuals may not enjoy or be sensitive to the unique flavor of Chinese five spice powder.

HEALTH & BENEFITS

Salmon is rich in healthy omega-3 fatty acids, which may help support a healthy heart, brain, and immune system.
Ginger and hot pepper sauce may also have anti-inflammatory and immune-boosting properties.

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