Recipe: Ten-Spiced Salmon

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From: Sara,.MN

TEN-SPICED SALMON
Serves 4 to 5

Ten-spice mix:
1 tablespoon ground ginger
1 tablespoon whole coriander
3 tablespoons paprika
1 tablespoon dry thyme
1 1/2 teaspoons whole black pepper
1 1/2 teaspoons whole white pepper
1 1/2 teaspoons whole cloves
3 tablespoons salt
1 1/2 teaspoons red chili flakes
1 1/2 teaspoons fennel seed

Sauce:
2 tablespoons chopped fresh ginger
3-4 tablespoons soy sauce
4 tablespoons oyster sauce
1 medium onion, diced small
2 stalks celery, diced small
2 carrots, diced small
5 cups chicken stock
Salt and pepper to taste
4-5 tablespoons capers

2 pounds salmon fillet, skin removed
2 tablespoons olive oil

10-spice mix:
Combine spices and grind in a spice grinder or clean coffee grinder.
Toast on a baking sheet at 350 degrees for 5 minutes.
Cool and store airtight if not using immediately.

Sauce:
Combine ginger, soy sauce, oyster sauce, onion, celery and carrots in a large saucepan.
Sweat until vegetables are translucent, 7 to 10 minutes.
Add 5 cups chicken stock and simmer until reduced by half.
Season with salt and pepper to taste. Stir in capers. Serve over or under salmon.

Salmon:
Build a hot fire on the grill or preheat broiler.
Mix 10-spice mixture with olive oil. Brush over salmon and grill or broil until done, about 10 minutes per inch of thickness.