Categories: Indonesian, dinner, fish, main course

Ingredients

• 6 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
• 4 7-ounce salmon fillets
• 1 6-ounce bag baby spinach

Directions

1. Preheat oven to 400°F. 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. Dissolve cornstarch in 1 teaspoon water. Add mixture and boil until thick, about 3 minutes. Set sauce aside.

2. 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.

3. 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.

Email to a friend | Print this recipe | Back