Sichuan Peppercorn Baked Salmon and Bok Choy

Serves 8

Ingredients:

• 8 (6 oz.) salmon fillets, with skin onrinsed, patted with paper towel and set aside
• 2 tsp. Nirmala’s Kitchen Sichuan Peppercorn
• 1 Tbsp. Nirmala’s Kitchen Whole Cumin Seeds
• 1 Tbsp. olive oil
• 1 Tbsp. brown sugar
• 1 tsp. Nirmala’s Kitchen Amchur Powder (green mango)
• Juice of small fresh lime
• Pinch of salt and pepper
• 2 Tbsp. sesame oil
• 1 Tbsp. minced garlic
• 12 baby bok choy, halved and steamed
• Season with salt and pepper to taste

Directions:

1. 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.
2. 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.
3. 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.