Total Time
25mins
Prep 10 mins
Cook 15 mins

Hannaford recipe card

Ingredients Nutrition

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.
Most Helpful

3 5

I scaled this back to 1 lb. of fish. Everything came out fine, but it just wasn't to our taste. The cinnamon flavor of the 5 spice powder overpowered everything else. I'd be willing to try this again, but I'd add more red pepper and scale back the five spice powder.

4 5

This salmon is packed with flavor. I enjoyed the spice combination of spicy and sweet. The bok coy and mushroom mixture made a perfect bed for the salmon. I enjoyed this recipe very much. Thanks for posting. ~Made for ZWT 6 Zee Zany Zesty Cookz~