Chinese Five-Spice Salmon

Hannaford recipe card

• Ready In: 25 mins
• Serves: 8

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.