Chinese Five Spice Marinated Salmon

Galley Wench's Note:

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 Wasabi Crusted Salmon With Orange Ginger Sauce 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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 ½ lbs skinless salmon fillet , cut into 1 in strips

Marinade

• 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)

Garnish

• 1 tablespoon ginger , grated (to taste)
• lemons or lime wedge

Directions:

1. Combine the marinade ingredients in a shallow nonmetalic baking dish or ziplock bag,.
2. Add the salmon strips and turn gently to coat.
3. Refrigerate for a minimum of 30 minutes or up to 6 hours, turning often.
4. Steamed Salmon:.
5. 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.).
6. Generously brush salmon with your favorite oriental sauce; sprinkle grated ginger on top.
7. Cover with bamboo lid and place over boiling water to steam.
8. Steam for 10-12 minutes; or until fish flakes with a fork.
9. Serve over rice with lemon/lime wedge.

Reviews

[Boomette]

I used lime juice and didn't use hot pepper sauce because of my son. It was in the marinade at least 1 hour. I cooked it in the oven at 350 F. Delicious. Thanks Diana :) Made for Newest Zaar tag