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Asian Roasted Salmon Fillet Ingredients

7 tablespoons unsalted butter 1/2 teaspoon dried crushed red pepper 1 small garlic clove, minced 1/4 cup (packed) golden brown sugar 1/4 cup fresh lime juice 1/4 cup soy sauce 1 teaspoon cornstarch dissolved in 1 teaspoon of water 4 six-seven ounce wild King or Sockeye salmon fillets 12 ounces of baby spinach if you wish to serve your roasted salmon fillets with wilted spinach Salt and pepper

• Pre-heat your oven to 400 degrees F
• Melt 4 tablespoons of unsalted butter in a heavy sauce pan over medium heat (don\'t burn)
• Add crushed red pepper and minced garlic and stir until fragrant (about 1 minute)
• Add sugar and whisk until the mixture is melted and smooth and begins to bubble (about 3 minutes)
• Whisk in lime juice and soy sauce
• Increase heat and boil until the mixture is reduced to 3/4 cup (about 2 minutes)
• Add cornstarch mixture and boil until thick (about 2 more minutes)
• Set your sauce aside
• Melt 1 tablespoon unsalted butter in a heavy skillet over medium-high heat
• Cook salmon fillets until golden brown (about 2 minutes per side)
• Transfer fillets to a baking sheet
• Spoon 1 tablespoon of sauce over each fillet
• Put salmon fillets in your oven and roast until fish is opaque in the center or to your desired doneness (about 5 minutes)
• That\'s it! Your roasted wild salmon fillet recipe is complete!

Instructions for Wilted Spinach
• Melt remaining 2 tablespoons of unsalted butter in a 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 the four plates
• Top the spinach with a salmon fillet
• Drizzle each salmon fillet with the remaining sauce, garnish each with green onion if you wish and serve

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