Salmon Steaks with Spinach


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Salmon and spinach are an excellent pair and compliment each other perfectly.

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  • 2 lb. fresh spinach
  • 4 salmon steaks, 1" thick
  • Salt and pepper
  • 1 tsp. dill weed
  • 1/4 C. butter or margarine
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • Lemon wedges

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Wash spinach and shake off water. Cut into 1-inch-wide strips and set aside. Turn on broiler and preheat broiler pan. Wipe fish with damp cloth. Remove broiler pan and grease lightly; arrange fish in single layer on pan. Broil about 4 inches from heat for 5 minutes. Remove pan from broiler; turn fish and season to taste with salt and pepper. Sprinkle evenly with dill weed and dot with about 1 Tbs. of the butter. Return pan to broiler and broil fish for about 5 minutes more or until it flakes readily when prodded in thickest portion with a fork. Meanwhile, in a wide frying pan, melt remaining 3 Tbs. butter over medium-high heat and sauté onion and garlic until soft. Stir in spinach (with water that clings to leaves). Cover pan and cook, stirring occasionally, over high heat for about 3 minutes or until wilted and bright green. To serve, spoon spinach onto warm rimmed platter. Lay salmon steaks on top. Garnish with lemon wedges.

Yield: 4 servings

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