Javanese Roasted Salmon and Wilted Spinach
by Dee Siburt
serves: 4
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Ingredients: |
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6 Tbsp |
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Butter |
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1/2 tsp |
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Dried crushed red pepper |
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1 clove |
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Garlic, minced |
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1/4 C |
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Packed brown sugar |
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1/4 C |
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Fresh lime juice |
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1/4 C |
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Soy Sauce |
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1 tsp |
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Cornstarch, dissolved in 1 tsp water |
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4 |
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7-oz Salmon fillets |
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2 bags |
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Baby spinach (6 oz ea) |
Directions: |
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Melt 1/4 C butter in heavy large saucepan.
Add crushed red pepper and garlic and stir about 1 minute.
Add sugar and whisk until mixutre is melted and smooth and begins to bubble, about 4 minutes.
Whisk in lime juice and soy sauce.
Increase heat and boil until reduced to 3/4 C (about 2 minutes).
Add cornstarch mixture and boil until thick, about 3 minutes.
Set sauce aside.
Melt 1 Tbsp butter in heavy lage skillet.
Working in batches, cook salmon until golden brown for about 2 minutes per side.
Transfer to baking sheet.
Spoon 1 Tbsp sauce over each fillet.
Roast until fish is opaque in center, about 5 minutes.
Melt remaining 1/2 Tbsp butter in large pot over med/high heat.
Add spinach and toss until wilted but still bright green, about 3 minutes.
Season to taste with salt and pepper.
Divide spinach among 4 plates and top each with salmon filet.
Drizzle with remaining sauce and serve.
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