Chinese Five-Spice Salmon |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Hannaford recipe card Ingredients:
3 lbs salmon fillets |
1 tablespoon olive oil |
2 teaspoons chinese five spice powder |
1 tablespoon brown sugar |
1 teaspoon lime zest |
1/2 lime, juice of |
1/2 teaspoon garlic powder |
1 teaspoon crushed red pepper flakes (optional) |
salt and pepper |
1 tablespoon sesame oil |
2 cups sliced shiitake mushrooms |
2 teaspoons peeled grated fresh gingerroot |
4 cups sliced bok choy, steamed |
Directions:
1. Preheat oven to 375 degrees. Coat fillets with olive oil and place skin-side down in large baking dish. Sprinkle fillets with five-spice powder, sugar, lime peel, lime juice, garlic powder, red pepper flakes, and salt and pepper.
2. Bake, uncovered, 15 minutes or until fish flakes easily with a fork.
3. Meanwhile, heat sesame oil in large nonstick skillet. Add mushrooms and ginger; cook and stir until mushrooms are soft. Stir in bok choy and cook until heated through. Serve salmon over mushroom-bok choy mixture.
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