Sat 23 Aug, 2003 12:22 pm
WASABI-GLAZED SALMON OVER SPINACH
Adapted by BumbleBeeBoogie
1/2 teaspoon Wasabi powder (see note)
1-1/2 teaspoon Dijon mustard
1 tablespoon olive oil
1 teaspoon rice wine or white wine vinegar
1/2 teaspoon granulated white sugar
1/8 teaspoon salt
Freshly ground black pepper, to taste
8 ounces fresh salmon boneless fillet, preferably center cut
3 cups baby spinach leaves
2 tablespoons chicken or vegetable broth
2 lemon wedges
Preheat the oven at 450 degrees F.
In bowl, stir together the Wasabi, mustard, olive oil, wine or vinegar, sugar, salt and pepper to
taste. Spread the mixture over the salmon. Place the salmon in a shallow baking pan.
Bake the salmon until at the firm flake stage, but not dry, 8 to 10 minutes. Remove the salmon from the oven and set aside, covered, to remain warm.
Meanwhile, prepare the spinach. Wash the leaves and shake off excess liquid. Place spinach in small pan with the broth. Cover and cook over medium heat until leaves are limp, about 2 minutes. Because there is so little liquid, spinach can burn easily, so check after 1 minute.
To assemble, arrange the spinach on 2 serving plates. Cut the salmon fillets in half and arrange 1 portion over each spinach bed. Arrange 1 lemon wedge on each plate. Makes 2 servings.
Note: If you can't find Japanese Wasabi powder, substitute an equal amount of well-drained, white prepared horseradish.