“Although I’m not usually a big fan of fish, I love the roasted salmon at the Saucebox here in Portland,” writes Irin Haruchai of Portland, Oregon. “The sauce served with it is out of this world.”
Spicy sauces with sweet-and-sour flavors are popular in Javanese food and, in this case, pair deliciously with salmon.
Makes 8 servings.
- 1/2cup (1 stick) plus 3 tablespoons unsalted butter
- 1teaspoon dried crushed red pepper
- 1large garlic clove, minced
- 1/2cup (packed) golden brown sugar
- 1/2cup fresh lime juice
- 1/2cup soy sauce
- 2teaspoons cornstarch dissolved in 2 teaspoons water87-ounce salmon fillets26-ounce bags baby spinach
DIRECTIONS Preheat oven to 400°F. Melt 1/2 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 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. Using tongs, divide spinach among 8 plates. Top each with salmon fillet; drizzle with remaining sauce and serve.