Javanese Roasted Salmon And Wilted Spinach

Recipe Ingredients

1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - plus
3 tablespoons	45ml	Unsalted butter
1 teaspoon	5ml	Dried crushed red pepper
1 teaspoon	5ml	Garlic clove - minced (large)
1/2 cup	80g / 2.8oz	Golden brown sugar - (packed)
1/2 cup	118ml	Fresh lime juice
1/2 cup	118ml	Soy sauce
2 teaspoons	10ml	Cornstarch - dissolved in
2 teaspoons	10ml	Water
8		Salmon fillets - (7 oz ea)
2		Bags baby spinach - (6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 400 degrees. Melt 1/2 cup butter in heavy large saucepan over medium heat. Add crushed red pepper and garlic and stir until fragrant, about 1 minute. Add sugar; whisk until mixture 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 1 1/2 cups, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside.

Melt 1 tablespoon butter in heavy large skillet over high heat. Working in batches, cook salmon until golden brown, about 2 minutes per side. Transfer to baking sheet. Spoon 1 tablespoon sauce over each fillet. Roast until fish is opaque in center, about 5 minutes.

Melt remaining 2 tablespoons butter in large pot over medium-high heat. Add spinach and toss until wilted but still bright green, about 3 minutes. Season to taste with salt and pepper. Using tongs, divide spinach among 8 plates. Top each with salmon fillet; drizzle with remaining sauce and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, September 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.