Salmon Steaks With Spinach

"Scandinavian tastes inspired these dill-seasoned salmon steaks. They are broiled, then served atop a bed of spinach." Taken from Sunset Seafood Cookbook. This sounds so good. I can't wait to try it.

• Ready In: 20 mins
• Serves: 4
• Yields: 4 salmon steaks

Ingredients

• 2  lbs fresh spinach
• 4  salmon steaks, about 1-inch thick
•  salt and pepper
• 1  teaspoon dill weed
• 1⁄4 cup butter (or margarine)
• 1  large onion, chopped
• 1  garlic clove, minced
•  lemon wedge

Directions

1. Wash spinach and shake off water. Cut into 1-inch-wide strips and set aside. Turn on broiler and preheat broiler pan.
2. Wipe fish with damp cloth. Remove broiler pan and grease lightly; arrange fish in single layer on pan. Broil about 4 inches from heat for 5 minutes. Remove pan from broiler; turn fish and season to taste with salt and pepper. Sprinkle evenly with dill weed and dot with about 1 Tblsp. butter. Return pan to broiler and broil fish about 5 minutes more or until it flakes readily when prodded in thickest portion with a fork.
3. Meanwhile, in a wide frying pan, melt remaining 3 Tblsp. of the butter over medium-high heat and saute onion and garlic until soft. Stir in spinach (with water that clings to leaves). Cover pan and cook, stirring occasionally, over high heat for about 3 minutes or until wilted and bright green.
4. To serve, spoon spinach onto warm rimmed platter. Lay salmon steaks on top. Garnish with lemon wedges.