|
Recipe Name: Sumatra-Style Roasted Salmon with Spinach
| Ingredients: |
1/2 cup (one stick) unsalted butter or coconut oil
1 tsp organic cayenne pepper
2 cloves garlic, minced
1/2 cup brown sugar
1/2 cup fresh lime juice
1/2 cup natural tamari soy sauce2 tsp arrowroot or kuzu powder (or cornstarch), dissolved in 2 tsp water
|
|
Salmon ingredients
1 Tbsp organic extra virgin olive oil
8 (6 oz each) wild Alaskan Salmon fillet portions
Spinach ingredients
12 oz baby spinach, washed and dried
2 Tbsp organic extra virgin olive oil
Sea salt and organic ground black pepper
| |
How to Prepare: |
Today’s recipe can be halved or quartered. If you reduce the amount of Salmon and spinach, we suggest that you still make the full complement of sauce, as it will be difficult to handle the very small proportions that would result.
1. Preheat oven to 400 degrees.
2. Melt ½ cup butter (or coconut oil) in a large saucepan over medium heat.
3. Add cayenne pepper and garlic and stir about 1 minute.
4. Add sugar and whisk until mixture is melted and bubbles, about 4 minutes.
5. Whisk in lime juice and soy sauce, increase heat, and boil until reduced to 11/2 cups, about 2 minutes.
6. Add starch mixture and boil until thick, about 3 minutes. Set sauce aside.
7. Heat another large skillet medium, and add 1 Tbsp olive oil.
8. Add the Salmon portions, and cook 2 minutes per side. (Add only as much Salmon at a time as will fit in the pan.)
9. Transfer Salmon to a baking dish, spoon 1 Tbsp of sauce over each Salmon portion, and roast at 400 degrees for 5 minutes, until just barely opaque in the center. (Do not overcook.)10. Add 2 Tbsp olive oil to a large pot over medium 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 spinach portion with a Salmon fillet; drizzle with remaining sauce and serve.
|
|
|
|
|
