Sweet Salmon with a Kick
Fragrant five-spice powder is popular in Chinese cooking and complements wild salmon's buttery taste and texture.
Recipe by Cooking Light July 2006
Fragrant five-spice powder is popular in Chinese cooking and complements wild salmon's buttery taste and texture.
A favorite in my house.
The printed recipe in the cookbook version states to rub the spice over the SKIN side of salmon. I made my husband's first (after reading the recipe twice) and questioned rubbing the spice on the skin. I then prepared mine rubbing the spice on the SKINNED side with of course much better results. The website version is typed correctly.