Gingered Salmon on Wilted Spinach
Advocate-Tested Recipe
Gingered Salmon on Wilted Spinach
Serves 4. Recipe is from Corinne Cook.
Salmon:
4 (1-lb.) salmon fillets
1⁄3 cup brown sugar, packed, divided
1 lemon, juiced and divided
¼ cup soy sauce
1 tbl. olive oil
½ inch piece of fresh ginger, minced or grated
1 clove garlic, thinly sliced
1⁄3 cup fresh orange juice
Wilted Spinach:
3 tbls. olive oil
1 or 2 cloves garlic, sliced
1 lb. baby spinach
Salt and pepper to taste
1. Rinse salmon and pat dry with paper towel. Sprinkle 2 tablespoons of the brown sugar over fish. Drizzle with lemon juice. Top with garlic slivers. Gently pat over fillets. Set aside while making marinade.
2. In small saucepan, combine soy sauce, olive oil, ginger, remaining brown sugar and garlic. Heat until mixture is at a slow boil and sugar is dissolved.
3. Remove from heat and stir in remaining lemon juice and orange juice.
4. Place fish and marinade in sealed plastic bag and marinate in refrigerator for 30-60 minutes.
5. Meanwhile, prepare spinach by heating olive oil and garlic in Dutch oven or large saucepan. Cook until oil is flavored and garlic is tender, but not browned. Quickly add spinach and stir until spinach is wilted. Season lightly with salt and pepper if desired. Remove from heat. Reheat right before you plate with fish on top.
7. Preheat oven to broil. Remove fish from marinade and place on foil-lined baking pan, reserve marinade. Broil fish, skin-side up (if it has skin on it), for 2 minutes. Remove from oven and peel skin off with tongs and discard. Baste fish with reserved marinade and return to oven; continue baking for additional 2 minutes.
8. Using a spatula, turn fish over, baste with marinade and cook additional 3 to 4 minutes or until fish flakes easily.
9. Place cooked salmon on bed of warmed, wilted spinach.