Prep 5 mins
Cook 15 mins
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!!
- 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
- Preheat oven to 400°F.
- Melt 1/2 cup butter in heavy large saucepan over medium heat.
- Add crushed red pepper, ginger, 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.
- Divide rice among four plates.
- Using tongs, top rice with spinach.
- Top each with salmon fillet; drizzle with remaining sauce and serve.
Great recipe! Easy, too! In place of the white rice, I made Alton Brown's Baked Brown Rice to up the nutrition a bit. Really, really great meal!
Great, tastes like a restaurant meal!