Serves: Makes 4 servings
- 4 (5-ounce) salmon fillets, skinless and pin bones removed
- 2 teaspoons ground Sichuan pepper
- 2 teaspoons ground star anise
- 2-½ teaspoon ground fennel seeds
- ¾ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 medium garlic clove, peeled and minced
- 3 tablespoons canola or vegetable oil, divided
- 2 medium shallots, peeled and minced
- 2 tablespoons peeled and minced ginger
- ½ cup dry white wine
- ½ cup chicken broth, low-sodium
- 2 teaspoons soy sauce, more to taste
- Lemon wedges, for garnish
In ancient China, the number five was believed to have curative powers. Most modern five spice powders may contain more than five, consisting of a various spices including cinnamon, star anise, fennel, clove, ginger, licorice, Sichuan peppercorns and even dried tangerine peel.
Preheat an oven to 425 degrees and position an oven rack in the center.
To prepare spice mix: In small bowl, use a whisk to combine the pepper, star anise, fennel, cloves and cinnamon. Set aside.
To prepare salmon: Press the spice mixture into the salmon and set aside. Place a large skillet on the stove over a medium heat and add 2 tablespoons of oil. When the oil is shimmering, add the salmon fillet, presentation side first, and cook until lightly browned, about 2 to 3 minutes. Using a fish spatula, carefully flip the salmon and transfer to the oven to cook in the pan until the fish begins to flake, about 8 minutes.
To prepare the sauce: While the salmon is cooking, place a medium skillet on the stove over a medium heat and add the oil. When the oil is shimmering, add the shallots and cook until tender, about 3 minutes. Add the ginger and cook until fragrant, about 1 minute. Add the wine, bring to a boil and cook until reduced by half, about 2 minutes. Add the broth and cook until reduced by half, about 2 minutes. Stir in the soy sauce, taste and adjust seasoning.
To serve: Transfer the salmon to 4 warmed dinner plates. Ladle the ginger pan sauce over and serve immediately.