- 1/4 cup (1 stick) plus 2 tablespoons unsalted butter
- 1/2 teaspoon dried crushed red pepper
- 1 garlic clove, minced
- 1/4 cup (packed) golden brown sugar
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- 1 teaspoon cornstarch dissolved in 1 teaspoon water
- 4 7-ounce salmon fillets
- 1 6-ounce bag baby spinach
Preheat oven to 400F. Melt 1/4 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 3/4 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 1 tablespoon 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 4 plates. Top each with salmon fillet; drizzle with remaining sauce and serve.
amounts reflect halved recipe sauce very good - unusual flavor; be sure to add enough brown sugar