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| Ingredients: | |||||
| 6 Tbsp | Butter | ||||
| 1/2 tsp | Dried crushed red pepper | ||||
| 1 clove | Garlic, minced | ||||
| 1/4 C | Packed brown sugar | ||||
| 1/4 C | Fresh lime juice | ||||
| 1/4 C | Soy Sauce | ||||
| 1 tsp | Cornstarch, dissolved in 1 tsp water | ||||
| 4 | 7-oz Salmon fillets | ||||
| 2 bags | 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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