Salmon Steaks With Spinach
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Spinach||2 Pound, stems removed, leaves rinsed|
|Salmon steaks||4 (Each About 1 Inch Thick)|
|Dry dill weed||1 Teaspoon|
Melt 3 tablespoons of the butter in a 5- to 6-quart pan over medium heat.
Add onion and garlic and cook, stirring occasionally, until onion is very soft about 15 minutes.
Meanwhile, cut spinach leaves into 1-inch-wide strips.
Stir spinach with water that clings to leaves into onion mixture.
Cover pan, increase heat to medium-high, and cook until spinach is wilted and bright green in color 2 to 4 minutes.
Uncover and cook until liquid has evaporated, stirring occasionally.
Remove from heat; season to taste with salt and pepper.
Transfer to a warm rimmed platter and keep warm.
While spinach is cooking, rinse salmon and pat dry; then place in a lightly greased baking pan.
Broil 4 inches below heat for 5 minutes.
Turn salmon over; sprinkle with salt, pepper, and dill weed, then dot with remaining 1 tablespoon butter.
Continue to broil until fish is just opaque but still moist in thickest part; cut to test about 5 more minutes.
To grill salmon: Place steaks on a lightly greased range-top grill; cook for time specified in broiling instructions above, turning and seasoning with salt, pepper, dill, and butter after 5 minutes.