This light and refreshing salad is perfect for Mother’s Day, or a light lunch or dinner. Because the flavors are so simple, fresh crab (not canned) is best in this recipe and definitely worth the splurge! The recipe can easily be doubled or tripled (or more) making it perfect for Spring and Summer entertaining. Serve with crusty artisan bread from a local bakery. Enjoy!

Crab & Avocado Salad
-recipe from Fine Cooking Magazine
 
Serves four as a first course; two for lunch.
 
3 Tbs. mayonnaise
2 Tbs. buttermilk
1/2 tsp. grated lemon zest
2 tsp. fresh lemon juice; more for sprinkling
1/2 tsp. Dijon mustard
Kosher salt and freshly ground black or white pepper
8 oz. crabmeat, preferably lump, picked over to remove bits of shell
1/2 cup finely chopped celery from the inner ribs and leaves
3 Tbs. chopped fresh chives (1/2-inch pieces)
1 ripe avocado, peeled, pitted, and cut into 3/4-inch pieces
1 head Boston or Bibb lettuce, washed (for lining the plates)

In a small bowl, whisk the mayonnaise, buttermilk, lemon zest, lemon juice, and mustard. Season with salt and pepper to taste. In a medium bowl, mix the crabmeat, celery, and 2 Tbs. of the chives. Fold in the dressing gently so as not to break up the crabmeat. Gently fold in the avocado. Taste for salt and pepper. Line four salad plates with lettuce leaves, heap a scoop of the crab salad on each, and garnish with the remaining chives. Sprinkle each serving with 1/2 tsp. lemon juice and serve.

Tags: avocado, avocado salad, baby shower, bridal shower, crab, crab and avocado salad, crab salad, entertaining recipes, Fine Cooking Magazine, Mother's Day, spring, Spring entertaining, Summer, summer entertaining, summer salad

We spent last weekend at a friend’s house in Newport, Oregon. Since we were at the coast I thought it would be fun to make this delicious cioppino — a tomato-based fish stew that originated in San Francisco — for dinner. It was a perfect meal after a day spent walking along the beach and searching for hidden treasures in the sand. 

I used 1 lb. of cod and a thawed bag of  Trader Joe’s Frozen Seafood Blend (shrimp, scallops, calamari rings) for the stew. It only takes a few minutes for the seafood to cook so be careful not to overcook it. 

Garnish each serving with chopped parsley and serve with a green salad and crusty sourdough bread. Enjoy!

Quick and Easy Cioppino
-recipe from Gourmet Magazine (October 2007)

The legacy of San Francisco’s Italian and Portuguese immigrants—many of them fishermen—lives on in this fuss-free take on the North Beach favorite, with fresh fennel adding a subtle touch of anise to the tomato-based seafood stew. Makes 4 servings.

1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges
1 medium onion, quartered
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
2 Turkish bay leaves or 1 California
1 1/2 teaspoons dried thyme
1/8 teaspoon dried hot red-pepper flakes
1 (28-ounce) can crushed tomatoes in juice
1 1/2 cups water
1 cup full-bodied red wine such as Zinfandel or Syrah
1 (8-ounce) bottle clam juice
1 pound skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks
1 pound cultivated mussels

Pulse fennel, onion, and garlic in a food processor until coarsely chopped.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.

Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.

Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.

Tags: cioppino, fish soup, fish stew, Gourmet Magazine, Newport, Oregon, San Francisco

Wow…this is a great sandwich! I made these for lunch yesterday and Husband commented after savoring one of them that it tasted like a fancy restaurant sandwich. Well, he was right because the recipe comes from local superstar sandwich shop, Bunk Sandwiches in Portland, Oregon. This tuna sandwich has loads more flavor than the classic mayonnaise-based tuna salad recipe!!! You get a little heat from the red chile flakes and some tang from balsamic vinegar and dill pickles…and the fresh herbs and melted cheese are just icing on the cake (or sandwich in this case)!

The ciabatta rolls are the perfect bread for this recipe because they get crispy on the outside from grilling but stay soft on the inside. I found ciabatta rolls at Fred Meyer but I’ve seen them at other markets and local artisan bakeries, too. The recipe calls for 2 cans of local sustainable albacore tuna (which sells for $5-$13 a can). Instead, I used regular canned albacore tuna. And because I didn’t have any fresh basil, I substituted freshly-cut chives and parsley from my garden.

The recipe gives exact quantities for the tuna salad but not for the rest of the sandwich (mayo, Dijon, cheese, pickles)…just use the amount of mayo and mustard you like on a sandwich. For the cheddar cheese and pickles, thin slices work best so the cheese melts when grilled and the pickles are easy to bite through when eating the sandwich.

Now just get out your panini press or cast-iron pan and grill up a great sandwich!

Bunk Sandwiches Oregon Tuna Melt
-recipe from Sunset Magazine (Sunset MAY 2012)

Bunk Sandwiches calls its yummy Oregon albacore tuna melt the Ultimate Oregon Sandwich because everything except the condiments comes from local sources, including the ciabatta rolls, sourced from Fleur de Lis Bakery. Chef and co-owner Tommy Habetz puts the tuna salad (recipe below) in ciabatta rolls spread with mayo and Dijon mustard, adds medium-sharp cheddar and sliced garlic dill pickles, and then grills the works in a panini press.

Bunk’s Oregon Albacore Tuna Salad
2 cans (5 oz. each) local sustainable albacore tuna
1/4 cup minced red onion
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced fresh basil leaves
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients together and make sandwiches (see above…ciabatta rolls, mayo, Dijon, cheddar, and pickles). Makes 1 3/4 cups (enough for 4 sandwiches).

Tags: albacore tuna, albacore tuna salad, Bunk Sandwiches, Fleur de Lis Bakery, Oregon, Oregon recipes, Oregon Tuna Melt, panini grill, panini press, Portland, Sunset Magazine, tuna melt, tuna sandwich, Ultimate Oregon Sandwich

I love, love, love salmon that’s been cooked on a cedar plank! Every time I’ve used this cooking technique, the fish has been moist and delicious with a wonderful hint of smoky flavor. This particular recipe features a simple lemon-herb-pepper rub and a tasty horseradish-chive sauce…YUM! It’s definitely a great summer dish that is perfect for entertaining!

I bought a big slab of wild Copper River salmon at Costco (which was about 14″ in length), and found 15″ cedar planks for grilling at Lowe’s (the home improvement store… a 2-pack of the planks was about $8). For rustic presentation, serve the cooked salmon straight from the planks after it’s rested for 10 minutes or so (the bottom of the plank will be charred so set a platter or baking sheet underneath it). Enjoy!

Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce
by Fine Cooking Magazine 

Grilling on soaked cedar planks has a lot of benefits: the planks char lightly, creating cedar smoke that delicately perfumes the food, and fish doesn’t stick to the grill grates because it’s on the planks. Plus, this spice rub—a simple mixture of salt, cracked black pepper, lemon zest, fresh thyme, and a bit of sugar—pairs really well with the cedar-smoke flavor. Because it’s a simple technique, it’s easy to grill two fillets at once and use the leftover fillet the next day in a salad or sandwich. Serves 8.

For the salmon:
1 Tbs. grated lemon zest, minced
1 1/2tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches), pin bones removed
2 Tbs. extra-virgin olive oil

For the horseradish-chive sauce:
1 cup crème fraîche
6 Tbs. minced fresh chives
3 Tbs. prepared horseradish
Kosher salt and freshly ground black pepper

Soak the cedar planks in water to cover for at least 1 hour. Drain the planks.

Prepare the sauce:
In a small bowl, stir the crème fraîche, chives, and horseradish. Season to taste with salt and pepper. Refrigerate.

Prepare the salmon:
In a small bowl, combine the lemon zest, thyme, sugar, 1 1/2 tsp. salt, and 1 Tbs. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillets on both sides with the olive oil and then set each fillet skin side down on a plank. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly. Gently rub the seasoning into the fillets. Let stand at room temperature while the grill heats.

Cook the salmon:
Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving.

Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.

Make Ahead Tips: The sauce may be made up to 1 day ahead, and refrigerated, covered.

Leftovers: Cool any leftover salmon completely, wrap well, and refrigerate for up to 3 days.

Tags: BBQ salmon, cedar plank grilling, cedar plank salmon, cedar planked salmon, cedar planks, Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce, Copper River Salmon, Costco, Fine Cooking Magazine, grilled salmon, grilling, Lowe's, salmon, salmon fillets

Now that we’re shedding our winter coats and embracing a new season, a longing for lighter, brighter, fresher foods also emerges. This delicious salmon risotto, spiked with fresh herbs and lemon, is a perfect Springtime meal! As with any risotto, it requires attentive stirring while adding broth in small increments. Other than that, though, it’s easy to prepare.

The recipe calls for ricotta salata, a firm cheese similar to feta but not as tangy or salty. DO NOT buy regular creamy ricotta cheese. If you can’t find ricotta salata, substitute feta or Parmesan cheese. Also, the dish calls for Arborio rice, a starchy, short-grained rice that gives risotto its creamy texture. 

Enjoy!

Risotto with Salmon, Lemon, Fresh Herbs, and Ricotta Salata
-recipe from Salmon: A Cookbook by Diane Morgan

Fresh herbs, a touch of lemon, and a sprinkling of ricotta salata cheese enhance the delicate flavor of salmon, making this dish outstanding and colorful. Serve this as a main course with simple accompaniments such as steamed or roasted asparagus, or a salad of field greens with radicchio, along with a crusty baguette.

Cook’s Note: Ricotta salata is a pure white, firm, rindless cheese that originated in Sicily but is made in the United States as well. Made from lightly salted sheep’s milk, it is aged for a minimum of three months. It has a nutty, sweet milky flavor and is ideal for grating, slicing, or crumbling. Use it in salads, on pizzas, and especially in pasta and risotto dishes.

Serves 4 as a main course.

5 cups canned low-sodium chicken broth
3 tablespoons olive oil
½ cup diced white onion
1 clove garlic, minced
1½ cups Arborio rice
½ cup dry white wine
1 salmon fillet (12 ounces), skin* and pin bones removed**, cut into bite-sized pieces
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
Kosher or sea salt
Freshly ground pepper
3 ounces ricotta salata cheese, crumbled (or substitute feta or parmesan cheese)

In a 2-quart saucepan, bring the broth to a simmer. In a heavy 4-quart saucepan, heat the oil over medium heat and sauté the onion and garlic until translucent but not brown, about 3 minutes. Add the rice and stir until the grains are well coated with oil, about 1 minute. Add the wine, let it come to a boil, and cook, stirring constantly, until most of the wine evaporates.

Add ½ cup of the stock or broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer. Repeat, adding ½ cup of the liquid at a time, stirring until it is almost fully absorbed before adding more. Reserve ¼ cup of the liquid for adding at the end. After about 18 minutes, the rice will be plump, creamy, and cooked through but still slightly chewy. Stir in the salmon and the remaining ¼ cup of the stock or broth. Stir gently until the salmon is cooked through, about 3 minutes. Stir in the lemon zest, lemon juice, and fresh herbs. Season to taste with salt and pepper.

Spoon the risotto into warmed shallow bowls. Garnish each serving with some of the cheese and serve immediately.

*Skinning a salmon fillet: Lay the salmon fillet skin side down with the tail facing you. Grip the tail with a piece of paper towel, or you can put a little coarse salt on your fingertips to create traction. Using a sharp, flexible boning knife, angle the blade towards the skin and, while you are gripping the tail skin with one hand, cut along the skin as smoothly as you can. Cut all the way from the tail to the head end, keeping the skin taut. Discard the skin.

**Removing pin bones: Run your fingertips along the flesh side of the fillet until you feel the pin bones. Using either clean needle-nose pliers or fish tweezers, grasp the end of each bone and pull it straight out and away from the flesh to remove it. If you try to pull them upwards or backwards it tends to tear the flesh.

Tags: Arborio rice, rice dish, ricotta salata, risotto, salmon, salmon risotto

Salmon, a great source of heart-healthy Omega-3, is a staple out here in the Pacific Northwest. I love the stuff! This easy recipe for the pink-fleshed fish calls for searing then finishing the salmon fillets in the oven. The fillets are then plated and topped with a dollop of lemon-ginger butter, which adds a citrusy zing to the dish without overpowering the salmon. It’s delicious!

I didn’t have chives so I substituted finely diced green onions (the green part only). Serve the salmon with sauteed spinach (or mixed greens with Ginger Dressing) and Triple-Sesame Jasmine Rice.

Sear-Roasted Salmon Fillets with Lemon-Ginger Butter
-recipe from Fine Cooking Magazine 

Searing the salmon gives it a golden crust; high-temperature roasting finishes the cooking and keeps the fish moist. Warming the lemon juice makes it easier to mix it into the softened butter. Wrapped well, the compound butter keeps for weeks in the freezer.
Serves four.
 
6 Tbs. butter, well softened at room temperature
2 Tbs. fresh lemon juice, warmed slightly
2 Tbs. minced fresh ginger
2 Tbs. snipped fresh chives
Olive oil for the pan
4 salmon fillets (5 oz. each), skinned if you like, patted dry
Salt and freshly ground black pepper

In a bowl, blend the butter, lemon juice, ginger, and chives well. Set aside at room temperature.

Heat the oven to 500°F. Set a large ovenproof skillet over medium-high heat and add just enough oil to make a light film. Sprinkle the salmon lightly with salt and pepper. When the oil is very hot, add the salmon, skin side up, and cook until nicely browned, about 1 minute. Flip the fish over and put the skillet in the oven. Roast for 2 minutes for medium rare; 4 minutes for medium well. Check for doneness with the tip of a knife. Remove the pan from the oven, transfer the fish to serving plates, and immediately top the salmon with a dab of the lemon-ginger butter.

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Tags: Fine Cooking Magazine, fish, ginger, lemon, lemon-ginger butter, roasted salmon, salmon, salmon fillets, Seafood

Since I’m always on the lookout for new and interesting recipes, I had to try this one when I saw it: creamy, cheese-spiked grits topped with sauteed shrimp and asparagus. Yum! It’s easy to make, very tasty and can easily be doubled (this recipe serves 2-3).

I had trouble finding old-fashioned grits but found Bob’s Red Mill Corn Grits/Polenta which worked great. I did a little research on grits and from what I can tell, grits are white and ground finer than yellow-colored polenta. Both are made from different parts of the corn kernel. It probably depends on where you live as to which product is easier to find.

I didn’t have extra sharp cheddar for the grits so I used 1/4 cup Parmesan and 1/2 cup smoked cheddar. The smoked cheddar gave the grits a slight smoky flavor…mmm, so good!

Shrimp and Asparagus with Cheddar Grits
-recipe from Fine Cooking Magazine

This dish is a quick riff on the Southern classic Shrimp and Grits. Don’t skimp on the Worcestershire; mellowed with butter, it makes a simple yet savory sauce for the shrimp and asparagus. For best flavor, use wild-caught shrimp.
Serves 2-3

4 Tbs. unsalted butter
1 clove garlic, minced
2-1/3 cups homemade or low-salt chicken broth
1/2 cup old-fashioned (not quick-cooking) grits
Kosher salt and freshly ground black pepper
1/2 cup grated extra-sharp Cheddar
1/2 tsp. Tabasco or other hot sauce; more to taste
1/2 lb. medium-thick asparagus, trimmed and sliced on the diagonal into 1-inch pieces
1 lb. large shrimp, peeled and deveined
2 Tbs. Worcestershire sauce
1 to 2 scallions (green parts only), thinly sliced

Heat 1/2 Tbs. of the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 30 to 60 seconds. Add the broth and bring to a boil over high heat. While stirring constantly, pour in the grits and 1/4 tsp. salt. Reduce the heat to low, cover, and cook, stirring occasionally, until the grits are thickened, 15 to 20 minutes. Stir in the Cheddar and 1/4 tsp. of the hot sauce. Season to taste with salt, pepper, and more hot sauce. Cover and set aside in a warm spot.

Heat 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the asparagus, sprinkle with a little salt, and cook, stirring frequently, until crisp-tender and a little browned, 3 to 4 minutes. Add the shrimp and cook until the shrimp is opaque and the asparagus is tender, 2 to 3 minutes. Reduce the heat to low and add the Worcestershire sauce and the remaining 1/4 tsp. hot sauce. Melt the remaining 2-1/2 Tbs. butter into the shrimp and asparagus. Season to taste with salt, pepper, and more hot sauce. Serve the shrimp and asparagus over the grits, sprinkled with the scallions.

Preparing asparagus for cooking: grasp each stalk at either end and snap. The stalk will break naturally at the point where it starts to get tough and stringy. For a cleaner look and less waste, you can cut off the tough bottoms with a knife.

I’m linked to: Delightfully Inspiring Thursday , It’s A Keeper Thursday, Foodie Friday

Tags: asparagus, Bob's Red Mill, cheddar grits, corn grits, Fine Cooking Magazine, grits, polenta, Shrimp, shrimp and grits

It was a beautiful Oregon day today and I new early on that I didn’t want to spend a ton of time tonight making dinner. I’d been hankering for crab lately so after a quick recipe search, I landed on a recipe for New England Crab Rolls. These sandwiches are delicious, super easy and perfect for summer! 

The lemon zest and green onions add fresh flavor to the crab salad, and there’s just enough mayo in it to hold it all together without being overly goopy. 

Since New England-style split-top rolls are hard to find on the west coast, this recipe calls for regular ol’ hot dog buns. If you’re extra motivated, you can make your own split-top rolls for these sandwiches (click here to see a New England Hot Dog Pan).

And while we’re on the subject of rolls/buns, I also made one of these sandwiches using a fresh sourdough sandwich roll that I got from Safeway’s bakery department. I sliced it from the top (but not all the way through) and opened it like a book. I then buttered it and broiled it in the oven until it was golden. The sourdough dough roll was crusty on the outside with a chewy interior and a tangy flavor that was a nice compliment to the crab salad. I know it’s not traditional but it sure was good. Whatever roll or bun you choose, I’m sure you’re going to enjoy these simple, summery sandwiches!

New England Crab Rolls
-recipe from Bon Appétit Magazine (August 2003)

Creamy lobster salad heaped onto a buttered, toasted hot dog bun is the quintessential summer sandwich in northeastern shore towns. This is an equally delicious — and more economical — variation.

Serve with: Potato chips, sweet pickles, and carrot and celery sticks. Dessert: Blueberry pie and vanilla ice cream.

Yield: Makes 2 servings

6 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/8 teaspoon cayenne pepper
3/4 pound fresh crabmeat, picked over
3 tablespoons finely chopped green onions

2 tablespoons (1/4 stick) butter, room temperature
4 hot dog buns, sides split open
4 red leaf or Bibb lettuce leaves

Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.

Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.

Tags: crab, Crab Rolls, lobster rolls, New England, split-top buns

This Asian-inspired recipe for fresh tuna is quick and perfect for a weeknight dinner. The mild-tasting, firm-fleshed fish is basted with an easy-to-make teriyaki sauce and topped with a flavorful cilantro and green onion salad. Serve with steamed rice and stir-fried veggies. Enjoy!

Note: I used ahi tuna (frozen then thawed) that I bought at Trader Joe’s.  

Tuna Teriyaki with Scallion Salad
-recipe from Fine Cooking Magazine 

Tip: If your scallions are large and strong-flavored, slice them as thinly as you can and soak them in ice water for 10 to 15 minutes. Dry the scallions on paper towels before making the salad.

Serves four.

6 Tbs. soy sauce
3 Tbs. firmly packed dark brown sugar
1 tsp. finely grated fresh ginger
1 medium clove garlic, finely chopped
1 tsp. Asian sesame oil
4 6-oz. tuna steaks, 1 inch thick
1/8 tsp. ground cayenne
8 slender scallions, dark green parts only, trimmed and thinly sliced diagonally (about 3/4 cup)
1/4 cup fresh cilantro leaves
2 Tbs. rice vinegar

Make the teriyaki sauce:
Bring the soy sauce, brown sugar, ginger, and garlic to a boil over medium-high heat in a small saucepan. Boil until the mixture has thickened slightly, about 2 minutes. Stir in 1/2 tsp. of the sesame oil.

Broil the tuna:
Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Season the tuna on both sides with the cayenne and arrange on the broiler pan. Broil the tuna for 2 minutes, brush generously with the teriyaki sauce, and broil until the glaze sets, about 2 minutes longer.

Turn the tuna over with a spatula and broil for 2 minutes, brush generously with the teriyaki sauce, and broil until the tuna is pale pink in the center or to desired doneness (cut into a piece to check), about 2 minutes longer. Brush with any remaining teriyaki sauce.

Meanwhile, stir together the scallions, cilantro, vinegar, and the remaining 1/2 tsp. sesame oil. Transfer the tuna to serving plates, top with the scallion salad, and serve.

Tags: Asian, fish, fresh cilantro, fresh ginger, green onions, homemade teriyaki, scallion salad, scallions, Seafood, sesame oil, soy sauce, teriyaki, tuna, tuna steaks

This company-worthy dish is beautiful, super simple and perfect for spring! You won’t believe how easy this recipe is! The silky sauce that tops the salmon is slightly tangy, slightly sweet and slightly spicy. YUM! I’ve never had Javanese cuisine before, but let me tell you…I’m loving this salmon!!!

Make sure you buy salmon fillets that are all about the same size so they cook evenly. To make cleanup easier, cover the baking pan with tin foil.

Also, if you’re like me and you dig spinach then you’ll want to double or triple the greens so you get plenty of them. It’s amazing how a huge bag of spinach cooks down to just a small portion. Serve the salmon and spinach with steamed jasmine rice. Enjoy!

Javanese Roasted Salmon and Wilted Spinach
-recipe from Saucebox, Portland, OR as it appeared in Bon Appétit Magazine, September 2002

Spicy sauces with sweet-and-sour flavors are popular in Javanese food and, in this case, pair deliciously with salmon. Makes 8 servings.

1/2 cup (1 stick) plus 3 tablespoons unsalted butter
1 teaspoon dried crushed red pepper
1 large garlic clove, 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

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.

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Made From Scratch Tuesday
Tempt My Tummy Tuesday
Tasty Tuesdays
This Week’s Cravings

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Friday Favorites
Feature Yourself Friday
Friday Potluck
Feasting in Fellowship Fridays

Tags: Bon Appetit Magazine, Javanese cuisine, Javanese Roasted Salmon, Quick Cooking, Saucebox, Saucebox Restaurant in Portland, Seafood, wilted spinach