Pan-seared Salmon With Wilted Spinach

salmon_with_wilted_spinach_55252132
Courtesy of Paulette Lambert, RD, of the California Health & Longevity Institute
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  • Yield: 4 servings

Ingredients

4-- 5 oz. salmon fillets, 1 1/4 lbs. total
2-- 6 oz. bags baby spinach leaves
2tablespoons no trans fat margarine
1/2teaspoon crushed red pepper flakes
1/2teaspoon garlic, crushed
1/4cup brown sugar
1/2cup lime juice
1/4cup reduced soy sauce
1teaspoon corn starch dissolved in 1 Tbsp. cold water
1tablespoon olive oil

Instructions

1.    Preheat oven to 400 degrees F.

2.    Heat 1 Tbsp. margarine over medium heat in sauté pan. 

3.    Add crushed red pepper and garlic.  Sauté for 1 minute.

4.    Add sugar and whisk until melted and bubbly, about 1 minute. 

5.    Add lime juice and soy sauce.  Increase heat and boil until reduced to about 1/2 cup.

6.    Add cornstarch (dissolved in water); boil until thick, about 1-2 minutes.  Set aside.

7.    Heat olive oil over medium-high heat in a sauté pan until hot.  When oil is ready, add salmon fillets and cook until golden brown, about 2 minutes on each side. 

8.    Transfer to parchment-covered baking sheet.  Spoon 1 Tbsp. sauce on each fillet.  Roast in oven for 5 minutes.

9.    Add remaining 1 Tbsp. margarine to another large sauté pan.  Add spinach and toss until wilted, about 2 minutes.  Season with salt and pepper.

10. To serve, place wilted spinach on platter and top with roasted salmon fillets.

 

Courtesy of Paulette Lambert, RD, of the California Health & Longevity Institute

 

Nutritional Info *per serving

  • Calories 325