| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Fish shellf, Ipe |
4 |
Servings |
INGREDIENTS
| 2 |
t |
Chinese five-spice powder |
| 1 |
t |
All-purpose flour |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Cracked black pepper |
| 4 |
|
Salmon, 4-oz fillets |
|
|
remove skin |
| 2 |
t |
Light corn-oil spread |
INSTRUCTIONS
On waxed paper, mix Chinese five-spice powder, flour, salt, and
pepper. Coat salmon fillets with spice mixture. 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 <phannema@wizard.ucr.edu> on Feb 26, 1998
A Message from our Provider:
“God weeps for you”