Javanese Roasted Salmon and Wilted Spinach

This salmon dish is amazing! I was invited for dinner the other night and this was the main course. The red pepper flakes give off plenty of heat, but it's nicely balanced by the brown sugar and other ingredients. The sauce is heavenly!I asked for the recipe, and my host said she got it out of the latest issue of "Bon Apetit" which I had sitting on my coffee table! This comes from the "Saucebox" restaurant in Portland, Oregon.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1⁄2 cup unsalted butter, plus
• 3  tablespoons unsalted butter, divided
• 1  teaspoon dry crushed red pepper
• 1  garlic clove, minced
• 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
• 8 (7 ounce)  salmon fillets
• 2 (6 ounce) bags  Baby Spinach

Directions

1. Preheat oven to 400.
2. Melt 1/2 cup butter in heavy large saucepan over medium heat.
3. Add crushed red pepper 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 with salt and pepper.
17. Using tongs, divide spinach among 8 plates.
18. Top each with salmon fillet, drizzle with remaining sauce and serve.