Roasted Salmon with Spinach |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an incredible dish, adapted from Bon Appetit. The spicy sauce has both sweet-and-sour flavors and pairs deliciously with salmon and spinach. Very quick and easy but looks fabulous!! Ingredients:
1/2 cup unsalted butter, plus |
3 tablespoons unsalted butter |
1 teaspoon dry crushed red pepper |
1 clove garlic, minced |
1 1/2 tablespoons minced ginger (fresh) |
1/2 cup packed golden brown sugar |
1/2 cup fresh lime juice |
1/2 cup soy sauce |
2 teaspoons cornstarch, dissolved in |
2 teaspoons water |
4 (7 ounce) salmon fillets |
2 (6 -9 ounce) bags baby spinach (depending how much spinach you want) |
2 cups cooked rice |
Directions:
1. Preheat oven to 400°F.
2. Melt 1/2 cup butter in heavy large saucepan over medium heat.
3. Add crushed red pepper, ginger, and garlic and stir until fragrant, about 1 minute.
4. Add sugar; whisk until mixture is melted and smooth and begins to bubble, about 4 minutes.
5. Whisk in lime juice and soy sauce.
6. Increase heat and boil until reduced to 1 1/2 cups, about 2 minutes.
7. Add cornstarch mixture and boil until thick, about 3 minutes.
8. Set sauce aside.
9. Melt 1 tablespoon butter in heavy large skillet over high heat.
10. Working in batches, cook salmon until golden brown, about 2 minutes per side.
11. Transfer to baking sheet.
12. Spoon 1 tablespoon sauce over each fillet.
13. Roast until fish is opaque in center, about 5 minutes.
14. Melt remaining 2 tablespoons butter in large pot over medium-high heat.
15. Add spinach and toss until wilted but still bright green, about 3 minutes.
16. Season to taste with salt and pepper.
17. Divide rice among four plates.
18. Using tongs, top rice with spinach.
19. Top each with salmon fillet; drizzle with remaining sauce and serve.
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