Embark on a culinary journey with this sophisticated recipe for Seared Salmon with Asian Five Spices. This dish presents a harmonious blend of textures and flavors, featuring a perfectly seared salmon fillet seasoned with fragrant five-spice powder. It is elegantly paired with crispy vegetable spring rolls, offering a delightful crunch and fresh, vibrant filling. A spicy adzuki bean paste provides a rich, earthy, and subtly piquant counterpoint, while a refreshing shredded daikon salad, dressed with a bright lemon and mirin vinaigrette, adds a clean, crisp element. The entire composition is brought together by an aged soy and caramel sauce, a complex and intriguing glaze that balances savory depth with a touch of sweetness. This recipe is designed for those seeking an elevated dining experience with distinct Asian-inspired influences.
Recipe Overview
- Skill Level: Advanced – This recipe involves multiple components and techniques, suggesting it’s suitable for experienced cooks.
- Total Time: 1 hour 57 minutes – The overall time required from start to finish.
- Preparation Time: 1 hour 15 minutes – The time dedicated to preparing ingredients (chopping, soaking, etc.) before active cooking begins.
- Inactive Time: 12 minutes – This likely refers to time when the food is not being actively worked on, such as marinating, cooling, or resting, excluding the longer adzuki bean cooking time.
- Cook Time: 30 minutes – The total time spent actively cooking the various components (searing salmon, sautéing vegetables, frying spring rolls, making sauce). Note that the 2-hour slow cooking for the adzuki beans is likely included within the “Total Time” but not the “Cook Time” which focuses on more active cooking steps.
- Yield: 1 Serving – This recipe is designed to produce a single portion.
Ingredients
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Salmon Fillet: A single 7-ounce portion of salmon, ready for preparation.
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Seasoning for Salmon:
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Salt: To enhance the natural flavor of the salmon.
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Freshly Ground Black Pepper: For a pungent, fresh spice note.
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Five-Spice Powder: A fragrant blend, typically containing star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, adding an aromatic complexity.
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Adzuki Bean Paste (for the sauce/accompaniment):
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Ginger: A 3-inch piece, crushed to release its aromatic oils and pungent flavor.
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Garlic: 2 teaspoons, finely chopped for even distribution of flavor.
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Red Onion: One, finely chopped to provide a sweet and savory base.
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Peanut Oil: Used for sautéing the aromatics, providing a nutty flavor.
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Adzuki Beans: 1 cup, soaked overnight to soften and reduce cooking time.
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Chicken Stock: 2 cups, providing a savory liquid base for the paste.
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Rice Vinegar: 1/4 cup, adding acidity and brightness to balance the richness.
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Orange Juice: 1 cup, contributing sweetness and citrus notes.
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Lime Leaf: One, providing a fragrant citrus aroma.
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Red Pepper Flakes: 1/2 teaspoon, for a touch of heat.
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Mirin: 1/4 cup, a sweet rice wine adding depth and sweetness.
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Salad (for serving):
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Shredded Daikon: Thinly shredded daikon radish, offering a crisp texture and slightly peppery flavor.
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Shredded Carrot: Thinly shredded carrots, adding sweetness and color.
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Lemon: One, likely for juicing to dress the salad and add brightness.
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Mirin: 1 tablespoon, for a subtle sweetness and glaze on the salad.
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Peanut Oil: Used in the salad dressing for richness and nutty flavor.
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Spring Roll (as a side or component):
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Julienned Carrots: 1 cup, thinly sliced into matchsticks for texture and sweetness.
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Julienned Shiitake Mushrooms: 1 cup, thinly sliced into matchsticks, providing an earthy, savory flavor.
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Julienned Snow Peas: 1 cup, thinly sliced into matchsticks, offering a crisp, slightly sweet element.
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Julienned Cabbage: 1 cup, thinly sliced into matchsticks for crunch and a mild flavor.
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Bean Sprouts: 1 cup, adding a fresh, crisp texture.
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Chopped Ginger: 1 teaspoon, for aromatic warmth.
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Chopped Garlic: 1 teaspoon, for pungent flavor.
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Bias Cut Scallions: 1/2 cup, sliced diagonally for visual appeal and a mild onion flavor.
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Sesame Oil: 1/4 cup, adding a distinct nutty aroma and flavor.
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Tamari Sauce: 1/4 cup, a gluten-free soy sauce alternative, providing savory depth.
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Egg Roll Wrappers: For encasing the spring roll filling.
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Egg Wash: A mixture of beaten egg and water, used to seal the spring roll wrappers.
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Canola Oil: For frying the spring rolls, chosen for its neutral flavor and high smoke point.
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Caramel Sauce (for dipping or drizzling):
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Sugar: 1/2 cup, for creating the caramel base.
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Water: Used to dissolve the sugar and create the caramel.
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Fish Stock: Provides a savory, umami dimension to the sauce.
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Tamari Sauce: Adds depth and saltiness.
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Lime Juice: For acidity to balance the sweetness and richness.
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Directions
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Prepare the Salmon:
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Generously season the salmon fillet on all sides with salt, freshly ground black pepper, and five-spice powder, ensuring even coverage.
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Heat a pan over medium-high heat. Add a little oil if needed.
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Carefully place the salmon in the hot pan, skin-side down, and cook until the skin becomes visibly crispy and golden brown. This is crucial for texture.
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Flip the salmon and cook briefly on the flesh side until it develops some color and is partially cooked through.
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Remove the salmon from the pan. Gently peel off the crispy skin and set it aside.
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Marinate the cooked salmon flesh in soy sauce for a short period to infuse flavor. Reserve the marinated salmon.
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Return the reserved salmon skin to a hot pan or griddle and cook further until it is exceptionally crispy and brittle. Set aside for garnish.
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Make the Adzuki Bean Paste:
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In a pot or pan, heat a little peanut oil over medium heat.
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Add the crushed ginger, chopped garlic, and finely chopped red onion. Sweat these aromatics until softened and fragrant, without browning.
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Stir in the soaked adzuki beans.
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Pour in the chicken stock, ensuring the beans are covered.
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Add the rice vinegar, orange juice, lime leaf, red pepper flakes, and mirin.
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Bring the mixture to a simmer, then reduce the heat to low, cover, and cook slowly for approximately 2 hours, or until the adzuki beans are very tender.
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Remove the lime leaf. Carefully transfer the cooked bean mixture to a food processor.
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Puree the mixture until smooth and paste-like.
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While the paste is still warm, stir in the butter until melted and incorporated.
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Allow the adzuki bean paste to cool before serving.
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Prepare the Salad:
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In a bowl, combine the shredded daikon and shredded carrot.
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In a separate small bowl, whisk together the mirin, fresh lemon juice (from the lemon), and peanut oil to create a dressing.
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Just before serving, toss the shredded vegetables with the prepared dressing to coat evenly.
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Make the Vegetable Spring Rolls:
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Heat a little sesame oil in a pan or wok over high heat.
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Quickly add all the julienned vegetables (carrots, shiitake mushrooms, snow peas, cabbage, bean sprouts), chopped ginger, chopped garlic, and bias-cut scallions.
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Sauté the vegetables very quickly, just until they are slightly softened but still retain some crispness.
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Remove the sautéed vegetables from the heat and allow them to cool completely.
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Lay out the egg roll wrappers. Place a portion of the cooled vegetable filling onto each wrapper.
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Brush the edges of the wrappers with egg wash.
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Fold and roll the wrappers tightly to form spring rolls, ensuring they are well sealed.
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Heat canola oil in a deep pan or fryer to a suitable frying temperature.
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Just before plating, carefully fry the spring rolls in the hot oil until golden brown and crispy.
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Remove from the oil and drain on paper towels. Cut the fried spring rolls on a bias (diagonally) for presentation.
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Prepare the Caramel Sauce:
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In a saucepan, combine the sugar with a small amount of water.
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Heat the mixture over medium heat, swirling the pan occasionally, until the sugar melts and turns into a dark amber caramel. Be careful not to burn it.
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Carefully and slowly add the fish stock to the hot caramel. Be aware that it will bubble vigorously. Stir until the caramel dissolves into the stock.
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Adjust the flavor by adding a little tamari sauce to taste.
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Finish the sauce by stirring in the fresh lime juice.
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Simmer the sauce briefly until it thickens to a consistency that is pourable but not too thin.
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Plate the Dish:
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Arrange the marinated salmon fillet on a plate.
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Garnish the salmon with a piece of the reserved crispy salmon skin.
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Spoon a portion of the adzuki bean paste next to the salmon.
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Place a serving of the prepared salad on the plate.
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Add one or more of the cut vegetable spring rolls to the plate.
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Drizzle the caramel sauce artfully around the plate.
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The Seared Salmon with Asian Five Spices, accompanied by Vegetable Spring Rolls, Spicy Adzuki Bean Paste, and Shredded Daikon Salad, all brought together by an Aged Soy and Caramel Sauce, offers a truly memorable and multi-layered dining experience. This recipe masterfully combines diverse textures – from the crispy salmon skin and spring rolls to the smooth bean paste and crisp salad – with a complex interplay of flavors: the aromatic warmth of five spices, the earthy richness of adzuki beans, the bright freshness of the salad, and the intriguing sweet and savory notes of the caramel sauce. It’s a sophisticated dish that promises to delight the senses and showcase the depth and complexity of Asian-inspired cuisine.