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What a winner! The broth is delicious and the salmon is simple with just the 5-spice powder. We will be having this again. Great flavors and textures.

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Mikekey February 16, 2013

WOW can only reiterate Peters comments a wonderful explosian of flavours. I served it with steam baby bok chum (separted the stems from the leaves and steamed the stems first for a minute and then added the leaves for a minute, so stems were crispy and leaves were not over wilted) and some steamed rice for a very healthy meal which the 3 of us thoroughly enjoyed. Also due to problems with my zester I just put in two slices of of orange rind fior the broth in place of the finely grated zest and sliced the remaining skin/peel of the orange and sliced and served with the salmon. Thank you katew, made for Make My Recipe tag game.

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I'mPat March 06, 2012

Wow what an amazing blend of flavours! The local Asian grocer was out of stock of bok choy so I used another Chinese cabbage variety, otherwise stuck with the recipe exactly and we both loved it.

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Peter J November 13, 2011
Chinese Five Spice Salmon With Ginger Broth