Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great fish dish from !

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Please Fave the Original Submission: https://www.furaffinity.net/view/13606068/

Absolutely fish-tastic from honeycupcake :B

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Pan Seared Salmon with Vegetables

1 lb fresh or frozen skinless salmon fillets, about 3/4 inch thick
3 Tbs water
2 Tbs dry sherry
2 Tbs reduced-sodium soy sauce
1 tsp toasted sesame oil
1/2 tsp cornstarch
1/2 tsp five-spice powder
1/4 tsp sugar
1 Tbs cooking oil
3 medium carrots, cut lengthwise into thin ribbons
2 tsp grated fresh ginger
2 cloves garlic, minced
1 medium zucchini, sliced lengthwise
6 medium green onions, bias-sliced into 1-inch lengths

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut the fish into 4 serving-size pieces. Set aside. In a small bowl combine the water, 1 tablespoon of the sherry, 1 tablespoon of the soy sauce, the sesame oil, cornstarch, 1/4 teaspoon of the five-spice powder, and the sugar. Set aside.

2. In another small bowl combine the remaining 1 tablespoon sherry, 1 tablespoon soy sauce, and V4 teaspoon five-spice powder. Brush over both sides of the salmon pieces. In a large nonstick skillet heat oil over medium heat. Add salmon; cook for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning once. Remove from skillet; cover and keep warm.

3. In the same skillet stir- fry carrots, ginger, and garlic for 3 minutes. Add zucchini and green onions and stir-fry for 1 minute more or until vegetables are crisp-tender. Stir cornstarch mixture and add to skillet. Cook and stir 1 minute more.

4. To serve, spoon the vegetable mixture onto dinner plates. Top with the salmon.

*Note: Use a vegetable peeler to cut the carrots lengthwise into thin ribbons.

Source: Cook Healthy Today (cookbook)



Don't have 5 spice powder? Try this:

Five-Spice Powder

3 Tbs cinnamon
6 star anise or 2 teaspoons anise seeds
1 1/2 tsp fennel seeds
1 1/2 tsp szechuan peppercorns or 1 1/2 teaspoons whole black peppercorns
3/4 tsp ground cloves

1. Combine all ingredients in blender or coffee grinder.

2. Blend until finely ground.

3. Store in airtight container.

4. Keeps up to 2 months.

5. Note: You could "roast" the whole spices a bit for a more intense flavor in a dry frying pan-- Watch closely to prevent spices from burning.


Source: http://www.food.com/recipe/five-spice-powder-66216

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