With St. Patrick's Day a few days away, I decided to cook green food... just not Irish green food. Not many Asian restaurants are going to have salmon on the menu, but that doesn't mean that we can't play around with the flavors, right?
Five Spice Salmon
Serves: 1 Time: 20 minutes Difficulty: Easy as can be
- 1 salmon fillet
- 1 T. Chinese Five Spice
- 1/2 tsp. salt
- 1 tsp. white pepper (black will be fine)
- 5 snap peas, sliced
- 1 small cucumber, sliced into half moons
- 1 scallion, sliced
- 2 tsp. soy sauce
- 1 tsp. Sriracha
- 1 tsp. Mirin
- 1 tsp. rice wine vinegar
- 1 tsp. fresh grated ginger
- 1 tsp. sesame seeds
- blended oil
Season the salmon with the salt and pepper. Coat it in the five spice.
Heat 1 T. of oil in a pan. Cook it for 3-4 minutes per side for a nice, medium salmon.
Whisk together the soy, Sriracha, Mirin, vinegar, and ginger. Add the cucumbers, scallions, and snap peas and toss to coat. Stir in the sesame seeds.
Plate the cucumber salad. Top with the salmon. Use a reserved T. of the salad to put on top of the salmon. Optional: I finished the plate with a drizzle of cilantro olive oil.