Javanese Roasted Salmon And Wilted Spinach Food

JAVANESE ROASTED SALMON AND WILTED SPINACH

Steps:

• Preheat oven to 400.
• 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 with salt and pepper.
• Using tongs, divide spinach among 8 plates.
• Top each with salmon fillet, drizzle with remaining sauce and serve.

JAVANESE ROASTED SALMON

Steps:

• Melt butter in heavy large saucepan over medium heat.
• Add crushed red pepper and garlic and stir about 1 minute.
• Add sugar.
• Whisk until mixture is melted and smooth, about 4 minutes.
• Whisk in lime juice and soy sauce.
• Increase heat and boil until reduced, about 2 minutes.
• Add cornstarch mixture and boil until thick, about 3 minutes.
• In another large skillet, melt 1 tablespoon butter over high heat.
• Add salmon.
• Cook 2 minutes per side.
• Spoon 2 Tablespoons sauce over salmon.
• Transfer to baking dish.
• Roast at 400 degrees for 5 to 8 minutes.
• Serve with remaining sauce.

LEMON DILL COD WITH MUSTARD SAUCE AND GARLIC WILTED SPINACH

Steps:

• For the cod: Preheat oven to 400.
• Place the cod on a large piece of foil. Lightly season with salt and pepper, sprinkle with 1/4 tablespoon dill, and place lemon slices on top. Mix the mustard, broth, cornstarch, remaining dill and lemon juice in a small bowl (don't make it thick, just a light sauce), pour around the edges of the cod. Bring up the sides of the foil, seal the package well and place in the oven for 8 minutes. Open carefully, remove the fish, plate it and drizzle with the sauce from the foil pouch.
• For the spinach: In a large pot, heat garlic oil over medium heat. Add spinach and lemon zest, toss to coat.
• Turn off heat and put a lid on the pot. Set aside for 3 minutes.
• Remove lid and once again toss the spinach. It should be bright green and just wilted. Season with salt and pepper. Plate with the cod and sprinkle with the chopped peppadew, if desired.
• MF users: 1 Lean, 1 Healthy Fat, 3-4 condiments (not all of the sauce is used).