Again with the slacking off on posting. I blame all my travel of late. In any case, last week I was bored, bored, bored and wanted to do something that I hadn't tried before. Here's what I found, and it was good:
Javanese Roasted Salmon and Wilted Spinach
adapted from Bon Appetit (September, 2002)
Spicy sauces with sweet-and-sour flavors are popular in Javanese food and, in this case, pair deliciously with salmon.
1/4 cup (1/2 stick) plus 1 1/2 tablespoons unsalted butter
1/2 teaspoon dried crushed red pepper
1 large 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
2 7-ounce salmon fillets
1 6-ounce bag baby spinach
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 cup, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside.
Melt 1/2 tablespoon butter in heavy large skillet over high heat. Cook salmon until golden brown, about 2 minutes per side. Transfer to baking sheet. Spoon 1/2 tablespoon sauce over each fillet. Roast until fish is opaque in center, about 5 minutes.
Melt remaining 1 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 plates. Top each with salmon fillet; drizzle with remaining sauce and serve.Posted by Jennifer at April 23, 2004 9:58 PM