| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish shellf, Ipe | 4 | Servings |
INGREDIENTS
| 2 | ts | Chinese five-spice powder |
| 1 | ts | All-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Cracked black pepper |
| 4 | Salmon (4-oz) fillets; remove skin | |
| 2 | ts | Light corn-oil spread |
INSTRUCTIONS
1. On waxed paper, mix Chinese five-spice powder, flour, salt, and pepper. Coat salmon fillets with spice mixture. 2. In nonstick 10-inch skillet over medium heat, heat corn-oil spread. Add salmon; cook 8 to 10 minutes until fish flakes easily when tested with a fork, turning fillets once halfway through cooking time. Each serving: About 175 calories, 22 g protein, 1 g carbohydrate, 8 g total fat (1 g saturated), 61 mg cholesterol, 330 mg sodium. Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Quick, pan-broiled, and flavored with the classic Chinese mix of spices. Serve with Asian Rice and mixed greens tossed with Honey Lime Vinaigrette. Work Time: 5 minutes; Total Time: 15 minutes Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <[email protected]> on Feb 26, 1998
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