site stats

Javanese Roasted Salmon and Wilted Spinach

Ingredients:

  • 1⁄2cup unsalted butter, plus
  • 3tablespoons unsalted butter, divided
  • 1teaspoon dry crushed red pepper
  • 1garlic clove, minced
  • 1⁄2cup packed golden brown sugar
  • 1⁄2cup fresh lime juice
  • 1⁄2cup soy sauce
  • 2teaspoons cornstarch, dissolved in
  • 2teaspoons water
  • 8(7 ounce) salmon fillets
  • 2(6 ounce) bags Baby Spinach

Directions:

  • 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.

Reviews:

  • Sackville

    If you can have love at first bite than this has to be it for salmon fans! Our family loves salmon and this was a unique way to serve it. A little tangy, a little spicy, a little sweet. We ate it with mashed potatoes and a generous grinding of black pepper.

  • Sackville

    If you can have love at first bite than this has to be it for salmon fans! Our family loves salmon and this was a unique way to serve it. A little tangy, a little spicy, a little sweet. We ate it with mashed potatoes and a generous grinding of black pepper.

  • Nicest of the damned

    Tonight’s meal was a real winner, thank you!

  • StrikingEyes00

    We really loved this dish and I will definitely be making this again and again. I didn’t give it five stars because I had a couple of things that I will change next time. It was very salty and it was because I didn’t have my low sodium soy sauce on hand. Next time, I will be sure to use low sodium to cut back on the saltiness. Also, I won’t cook the spinach in so much butter. In fact, I think I’ll use a tsp of olive oil with a small garlic clove sauteed in it and then add the spinach to wilt. All in all, though, this recipe is superb and was absolutely yummy!!! Thanks for sharing!!

  • mishimoo

    I had some limes and a piece of salmon I needed to use so stumbled across this easy and tasty recipe. The salmon was cooked perfectly and the sauce was delicious. It was on the salty side though so perhaps next time I would use low salt soy sauce. I’d also use more chilli but that’s because I’m a glutton for punishment. It would be good with lots of sides (rice, noodles, more vegies such as bok choy etc) and you could probably use it as a stir fry sauce with other meat/tofu and vegies too. I just had it with spinach. To wilt the spinach, if you don’t want to use so much butter, you can just put it straight in a saucepan, cover and cook for about 3 minutes and the steam will give enough moisture so the spinach won’t burn.

  • ChefDebs

    AMAZING !! I think this is my favourite way to cook salmon ever ! You are absolutely right , the sauce is to die for. I served this with basmati rice and a cucumber salad….Yum.

  • StrikingEyes00

    We really loved this dish and I will definitely be making this again and again. I didn’t give it five stars because I had a couple of things that I will change next time. It was very salty and it was because I didn’t have my low sodium soy sauce on hand. Next time, I will be sure to use low sodium to cut back on the saltiness. Also, I won’t cook the spinach in so much butter. In fact, I think I’ll use a tsp of olive oil with a small garlic clove sauteed in it and then add the spinach to wilt. All in all, though, this recipe is superb and was absolutely yummy!!! Thanks for sharing!!

  • Mivashel

    very simple recipe, doesn’t require any fancy ingredients or equipment.
    excellent easy way to prepare salmon.

  • Mivashel

    very simple recipe, doesn’t require any fancy ingredients or equipment.
    excellent easy way to prepare salmon.

  • Nicest of the damned

    Tonight’s meal was a real winner, thank you!

  • Heaven’s Kitchen

    I wondered why there weren’t more pics posted of this recipe, with all of the great reviews it gets. Now I know. It all gets eaten up before anyone can take a picture! (Ours did.)

  • Vicki in AZ

    It’s very good, it’s easy, it’s pretty (particularly with some chopped scallions on it! For me, that means it is a 5 star keeper. I served it with fried rice. I can hardly wait for my father-in-law to come over. He lives on salmon and spinach.

  • Peachie Keene

    Very pleasant! Thank you for posting ๐Ÿ™‚

  • misfit

    Thank you very much for sharing this recipe! I cut it in half, to make four servings, and all four of us thought it was incredible. I think we could have finished four more servings! I did prepare the original amount of spinach listed, because 1.5 oz per person just didn’t seem like enough. Rounding out my meal was some wild rice and french bread. All said, I do believe this is the best recipe I have taken off ‘zaar yet!

  • Peachie Keene

    Very pleasant! Thank you for posting ๐Ÿ™‚

  • ChefDebs

    AMAZING !! I think this is my favourite way to cook salmon ever ! You are absolutely right , the sauce is to die for. I served this with basmati rice and a cucumber salad….Yum.

  • misfit

    Thank you very much for sharing this recipe! I cut it in half, to make four servings, and all four of us thought it was incredible. I think we could have finished four more servings! I did prepare the original amount of spinach listed, because 1.5 oz per person just didn’t seem like enough. Rounding out my meal was some wild rice and french bread. All said, I do believe this is the best recipe I have taken off ‘zaar yet!

  • Vicki in AZ

    It’s very good, it’s easy, it’s pretty (particularly with some chopped scallions on it! For me, that means it is a 5 star keeper. I served it with fried rice. I can hardly wait for my father-in-law to come over. He lives on salmon and spinach.

  • mishimoo

    I had some limes and a piece of salmon I needed to use so stumbled across this easy and tasty recipe. The salmon was cooked perfectly and the sauce was delicious. It was on the salty side though so perhaps next time I would use low salt soy sauce. I’d also use more chilli but that’s because I’m a glutton for punishment. It would be good with lots of sides (rice, noodles, more vegies such as bok choy etc) and you could probably use it as a stir fry sauce with other meat/tofu and vegies too. I just had it with spinach. To wilt the spinach, if you don’t want to use so much butter, you can just put it straight in a saucepan, cover and cook for about 3 minutes and the steam will give enough moisture so the spinach won’t burn.

  • Heaven’s Kitchen

    I wondered why there weren’t more pics posted of this recipe, with all of the great reviews it gets. Now I know. It all gets eaten up before anyone can take a picture! (Ours did.)

YOU MIGHT ALSO LIKE