| 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 <phannema@wizard.ucr.edu> on Feb 26,
1998
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