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Return to browsing category: Fish & Seafood

Javanese Roasted Salmon and Wilted Spinach by Dee Siburt serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

7-oz Salmon fillets

2 bags

Baby spinach (6 oz ea)

Directions:

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.

Categories:

Fish & Seafood
Main Dishes
Spring/Summer