Creamy Chinese Five Spice Salmon
Similar to my creamy chinese five spice shrimp, but with salmon. So incredible, great flavors combined.
Ingredients
- 4 Salmon Filets
- Salt, for seasoning
- Pepper, for seasoning
- Onion Powder, for seasoning
- Olive Oil, for cooking salmon
- 2 Tbsp Butter
- 4 Cloves of Garlic, minced
- 1/2 C Sake or White Cooking Wine of some sort
- 1 C Chicken Broth
- 1-2 C Heavy Cream
- 1 Tsp Chinese Five Spice
- Salt and Pepper, to taste
Instructions
- Pat dry and season your salmon.
- In a Cast Iron Skillet, or large skillet, heat olive oil on med-high heat.
- Add salmon, if there is skin, skin side down first. Cook 6-7 minutes. Flip over and cook another 5-6 minutes. Take off skillet and put on plate, set aside.
- Melt butter on med-high heat, add garlic and cook until fragarant, about 30 seconds.
- Add in your sake and whisk fast, scraping any brown bits off bottom. Add in chicken broth and stir. Bring to boil for about a minute. Add your heavy cream and bring to another boil about 30-1 minute until starts to thicken. If it isn't thickening to your liking, be sure to use a cornstarch slurry (cornstarch and cold water mix) and pour into your cream. It should thicken very quickly.
- Add your chinese five spice.
- Salt and pepper to taste, taste as you go, always.
- Add salmon back to sauce and coat. Let salmon warm back up a little with the sauce. Serve over rice or veggies.
- Enjoy!