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!

Ingredients:

• ¼ cup fresh orange juice, equal to 1 orange
• ¼ cup honey
• ¼ 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
• ¼ teaspoon salt
• ½ teaspoon black pepper
• 4 salmon fillets, 6 ounces each about 2 inches thick
• 1 cinnamon stick
• 1 Tablespoon sesame seeds, toasted
• ¼ cup green onions or scallions, thinly sliced

Directions:

1. 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.^*

2. Preheat broiler or grill.

3. 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.

4. 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 sautéed 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.

Note: One serving over ½ cup rice and ½ cup spinach is approximately only 400 calories!

Back to the recipe

http://www.bodybuilding.com/fun/fitexpert9.htm