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Javanese Roasted Salmon And Wilted Spinach


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  • 1/2 cup unsalted butter - (1 stick) plus
  • 3 tablespoons unsalted butter
  • 1 teaspoon dried crushed red pepper
  • 1 large garlic clove minced
  • 1/2 cup golden brown sugar - (packed)
  • 1/2 cup fresh lime juice
  • 1/2 cup soy sauce
  • 2 teaspoons cornstarch dissolved in
  • 2 teaspoons water
  • 8 salmon fillets - (7 oz ea)
  • 2 bags baby spinach - (6 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 8


Step 1

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.

Spicy sauces with sweet-and-sour flavors are popular in Javanese food and, in this case, pair deliciously with salmon.

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