Five-Spice Powder can be used in virtually everything from fish, pork, poultry, vegetable and rice dishes to meatballs, barbeque spareribs, muffins and apple pie! It adds not only a sweet aromatic scent to the kitchen but it also brings out an array of pungent flavors that can liven up almost any dish!
Many popular Chinese dishes often call for Five-Spice Powder to be used in them. This Chinese seasoning is a combination of all five flavors: sweet, sour, bitter, pungent and salty. It is a fine ground blend of anise, peppercorns, cinnamon, fennel and cloves.
If you haven't started experimenting with these spices yet then I guarantee once you do that you will find Five-Spice to be one of your most favorite kitchen staples. It is especially great for those of us who desire lots of flavor but have little time to devote to our meals! You can most likely find this popular seasoning in many grocery stores these days but it is also something you can make at home easily by combining the following spices:
How To Make The Five-Spice Powder
- 1 8 star anise or 4 teaspoons ground anise
- 1 Tablespoon Szechwan peppercorns or black peppercorns
- 1 Tablespoon ground cinnamon or 1 cinnamon stick
- 1 Tablespoon fennel seeds
- 1/2 teaspoon whole or ground cloves
- Simply place all ingredients in a small skillet over a medium-heat and dry-roast cook for about 5 minutes.
- You will begin to smell it's distinct aroma fill your home.
- Next, place spices in a coffee grinder or a mortar and grind until seasonings are very fine.
- Be sure to store in an airtight container to guarantee freshness. Makes a great kitchen incense too!
Five-Spiced Orange-Glazed Salmon
- 1/4 cup fresh orange juice, equal to 1 orange
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 Tablespoons sherry
- 1 Tablespoon orange marmalade
- 1 & 1/2 teaspoons five spice seasoning
- 1 teaspoon fresh ginger, minced
- 1 teaspoon dark sesame oil
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 salmon fillets, 6 ounces each about 2 inches thick
- 1 cinnamon stick
- 1 Tablespoon sesame seeds, toasted
- 1/4 cup green onions or scallions, thinly sliced
- In a small bowl combine first 11 ingredients, orange juice through black pepper.
- Place salmon filets in a large plastic bag, add mixture and marinade in the refrigerator for 10-15 minutes, turning once.
- Preheat broiler or grill.
- Next, pour marinade out of bag into in a small saucepan, place salmon back in refrigerator until needed.
- Add cinnamon stick to marinade, bring to a rapid boil then reduce heat and simmer for 10 minutes. Discard cinnamon stick and now you have your glaze for the salmon.
- Finally, place salmon on a grill rack coated with cooking spray, skin side up, and broil for 4-6 minutes.
- Turn fillets over and baste well with glaze. Continue cooking and basting for another 4-6 minutes or until fish flakes easily when tested with a fork.
- Carefully remove skin and serve over a bed of basmati rice and sauted spinach sprinkled with toasted sesame seeds and scallions.
Do not marinade the fish for longer than 15 minutes or the acid from the oranges will begin to cook itself. One serving over 1/2 cup rice and 1/2 cup spinach is approximately only 400 calories!
Five-Spiced Orange-Glazed Salmon PDF (113 KB)