Five-Spice Crusted Salmon

Christmas Eve meal--and very worthy, so delicious!

 Original recipe credit: https://www.surlatable.com/five-spice-crusted-salmon-with-ginger-pan-sauce/REC-266470.html

Recipe below contains my modifications.

Ingredients:

4 skinless salmon filets (5 oz. each)

1 1/2 tsp. ground Sichuan pepper

2 tsp. ground star anise

2 1/2 tsp. ground fennel seeds (used a spice grinder for this)

3/4 tsp. ground cloves

1 tsp. ground cinnamon

2 medium garlic cloves, minced

3 T. canola oil, divided

2 medium shallots, minced

2 T. minced ginger

1/2 c. dry white wine

1/2 c. chicken broth

1 T. soy sauce

 

Directions:

1. Heat oven to 425°F with oven rack in center position.

2. Meanwhile, in a small bowl, whisk together the Sichuan pepper, ground star anise, ground fennel, cloves, and cinnamon.

3. Divide the spice mixture evenly among the salmon filets and season each all over, pressing the mixture to adhere.

4. In a large, oven-safe skillet, heat 2 T. of the canola oil over medium heat. Once the oil begins to shimmer, add the salmon. Cook for 3 minutes, carefully turn (use a fish spatula for ease), then transfer to the oven. Bake for 10 minutes.

5. Meanwhile, in a medium skillet, heat the remaining 1 T. of canola oil over medium heat. Once the oil begins to shimmer, add the shallots and cook until tender, around 3 min. 

6. Add the ginger and cook for around 1 minute.

7. Pour in the white wine and bring to a boil. Let boil for 2 minutes, then pour in the chicken broth. Cook for 2 more minutes.

8. Remove from heat and stir in the soy sauce. Serve the salmon topped with the sauce and enjoy!