Sunday, April 1, 2007

Javanese Roasted Salmon and Wilted Spinach

  • 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

4 servings

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