Instructions: Prepare gas or charcoal grill for direct cooking. Season flesh side of fillets with five-spice powder and salt and pepper to taste; set aside. Brush bread slices with olive oil.

Heat canola oil in large skillet over medium-high heat. Add bell pepper and cabbage; cook until soft, about 8 minutes. Stir in lemon juice, soy sauce and sugar; season to taste with salt and pepper.

Meanwhile, grill salmon, starting with the skin-side down, about 4 minutes per side. Grill bread slices until browned, turning once.

To serve, divide slaw among 6 plates and top with portions of salmon; serve bread on the side.

This recipe yields 6 servings.

Timesaving Tips: To prevent the fish from sticking, cover the center of the grate with lightly oiled foil; place the fish on one half of the foil. Halfway through cooking, turn the fish over onto the bare foil to finish.

Serve the cabbage mixture raw. (Think of it as a type of coleslaw.) But be sure to slice the pepper and cabbage nice and thin.

Comments: Many supermarkets carry five-spice, but if you have no time or no luck finding it, salt, pepper and a sprinkling of ground ginger would probably taste fine.

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