How to Make It
In a shallow dish, mix 3 tablespoons of the oil with the ginger, garlic and five-spice powder. Add the salmon and coat with the marinade. Cover and refrigerate for at least 1 hour or for up to 4 hours.
Meanwhile, melt the butter in a large saucepan. Add the bacon and cook over moderately low heat until the bacon is lightly browned, about 4 minutes. Pour off all but 2 tablespoons of the fat from the pan. Add the stock and bring to a boil, then stir in the cabbage. Cover and cook over low heat, stirring a few times, until the cabbage is crisp-tender, about 5 minutes. Season with salt and white pepper, cover and keep warm.
In a large skillet, heat the remaining 1 tablespoon of olive oil. Season the salmon fillets with salt and pepper. When the oil is almost smoking, add the fish, skinned side up, and cook over moderately high heat until browned, about 4 minutes. Reduce the heat to moderate and turn the fillets. Cook until browned on the other side and barely opaque in the center, about 3 minutes. Spoon the cabbage onto 4 plates, top with the salmon and serve immediately.