Ingredients:
1/2 cup unsalted butter, plus
3 tablespoons unsalted butter, divided
1 teaspoon dry crushed red pepper
1 garlic cloves, minced
1/2 cup packed golden brown sugar
1/2 cup fresh lime juice
1/2 cup soy sauce
2 teaspoons cornstarch, dissolved in
2 teaspoons 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.
Servings: 8
Time preparation: 5 min.
Time total: 30 min.