Sichuan Peppercorn Baked Salmon and Bok Choy
- In a small pan over high heat, lightly toast the cumin and peppercorns for one minute, using a mortar and pestle grind until fine. Add mixture to a small bowl; combine oil, sugar, Amchur, lime juice, and a pinch of salt and pepper.
- Pre-heat oven to 375° F.
Coat fillets with mixture and place skin side down in a large baking dish. Bake uncovered, 15 minutes or until fish flakes easily with a fork.
- Meanwhile, heat sesame oil in large nonstick skillet. Add garlic, cook and stir until soft. Add in bok choy and cook until heated through. Serve salmon over bok choy with Nirmala’s Kitchen Thai Jasmine Saffron Rice.