Chinese Five-Spice Salmon
2
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Hannaford recipe card
- Ready In:
- 25mins
- Serves:
- Units:
2
People talking
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
- 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.
- Bake, uncovered, 15 minutes or until fish flakes easily with a fork.
- 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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RECIPE MADE WITH LOVE BY
@JackieOhNo
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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.Reply
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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~Reply
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Hannaford recipe card
