Maple Garlic Salmon Florentine

This is a delicious prep for salmon that is a popular classic. A real crowd pleaser - make sure you make enough when serving a crowd.

2 cloves garlic

3/4-inch fresh ginger

1/4 tsp crushed red pepper flakes, to taste

2 tsp cornstarch dissolved in 2 Tbsp water

Sauce:

1/4 cup soy sauce

1/4 cup pale dry sherry

3 Tbsp maple syrup, or honey

2 tsp sesame oil

1 Tbsp fresh cilantro (or parsley)

5 oz baby spinach leaves

1-1/4 lb salmon fillet, cut into 4 portions

toasted sesame seeds for garnish

2 stalks green scallions, sliced, for garnish

Fresh cilantro (or parsley) leaves, to garnish

Early preparation:

Mince the garlic and ginger and mix with red pepper flakes. Set aside.

Whisk together the cornstarch and water in a small bowl, and set aside.

Whisk together the sauce ingredients, and set aside.

Sauté spinach in a skillet with just a dash of olive oil until leaves wilt. Remove from heat and keep warm.

Sauté salmon skin-side up for about 3 minutes.

Flip and sauté skin side down another 3-4 minutes, until the fillets are just cooked through.

Remove salmon to a plate and keep warm.

Add the garlic mixture to the pan and cook 2-3 minutes, stirring often. Add sauce mixture and bring to a gentle boil. Stir the cornstarch water and whisk in just enough to thicken sauce slightly. You may not need all the cornstarch.

Return the fillets to the sauce and spoon sauce over the fish. Garnish with sesame seeds.

Plate the salmon fillets over sautéed spinach. Garnish with parsley or cilantro.

Serves 4.

Comments

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