Chinese Five-Spice Salmon

• 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

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.

salmon, olive oil, spice powder, brown sugar, lime zest, lime, garlic powder, red pepper, salt, sesame oil, shiitake mushrooms, gingerroot, bok choy

Taken from www.food.com/recipe/chinese-five-spice-salmon-424540 (may not work)