Five-Spice Salmon With Sherry Vinegar and Roasted Chicken Sauce

1. 1

   In a blender or electric spice grinder, grind each spice individually, then blend them together.

2. 2

   Cut salmon into six equal portions.

3. 3

   Season with salt and pepper.

4. 4

   Dredge each piece, skin side down, in spice mixture.

5. 5

   Set aside, skin side up.

6. 6

   In two 10-inch pans, heat olive oil over medium flame, and place three pieces of salmon in each pan, skin side down.

7. 7

   Cover.

8. 8

   Cook for 4 minutes.

9. 9

   Do not turn fish.

10. 10

    Remove fish to clean towels briefly.

11. 11

    Serve on warm plates with sherry vinegar and chicken sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.