Chinese Five Spice Marinated Salmon

READY IN: 25mins
Recipe by Galley Wench

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.

Top Review by 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

Ingredients Nutrition

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.

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