Five-Spice Salmon

Sometimes in life we want subtle, but other times we long to be overwhelmed. In the creation of five-spice powder, the Chinese gave us that chance. With fennel, cloves, cinnamon, star anise, and Szechuan peppercorns, we get to taste sour, bitter, sweet, pungent, and salty all at once. If you’ve never tried five-spice powder before, you might want to halve the amount, or your taste buds might just blow a fuse! (Phase 1)

• 1 1/2 teaspoons finely grated lime peel
• 3 tablespoons fresh lime juice
• 2 teaspoons extra-virgin olive oil
• 4 teaspoons finely chopped fresh ginger
• 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon sugar substitute
• 1 pound salmon steaks, cut into 4 equal pieces
• 8 cups fresh baby-spinach leaves
• 2 cloves garlic, pressed

1. In a 2-quart dish, combine the lime peel, lime juice, 1 teaspoon of the oil, ginger, five-spice powder, and sugar substitute. Add the salmon and turn to coat. Cover and refrigerate for 30 minutes.
2. In a 3-quart microwavable dish, combine spinach, garlic, and remaining 1 teaspoon oil, tossing gently. Cover with plastic wrap and microwave for 2 minutes, or until the spinach has wilted. Drain and keep warm.
3. Lightly oil a grill rack. Preheat the grill to medium-high.
4. Remove the salmon from the marinade and place on the grill rack. Brush the salmon with additional marinade. Close the grill cover and cook for 4 minutes. Open the grill cover, turn the salmon, and brush with marinade. Close the cover and cook for 4 minutes longer, or until the salmon flakes easily. Discard any remaining marinade.
5. To serve, evenly divide the spinach among 4 serving plates and center the salmon on the spinach beds.

    

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