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2 tablespoons unsalted butter
*Note: Panela can be found in Latin and Caribbean markets. Brown sugar can be substituted.
Melt the butter in a large nonstick skillet over medium
heat. Add the shallots and cook, stirring, until softened,
about 3 minutes. Add the mushrooms and cook, stirring,
until softened and lightly browned. Add the spinach and
cook briefly, just until wilted and softened. Transfer to
serving plates.
Rinse out the skillet, wipe it dry with paper towels and
heat it over high heat. When drops of water sizzle on the
surface, add the soy mixture and the sugar mixture. Simmer
for 1 minute to dissolve the sugar, then arrange the salmon
fillets in the pan and reduce the heat to medium.
Cook at a
simmer (you should see the liquid bubbling rapidly around
the fillets), adding more water, 2 tablespoons at a time,
as the mixture cooks dry. When the salmon has firmed up a
bit and the underside is glazed, about 3 minutes, turn with
tongs and cook for 2 to 3 minutes more.
Do not
overcook--the salmon should remain quite soft. Place the
salmon fillets on top of the spinach mixture on the serving
plates and serve immediately, sprinkled with cilantro.
Posted by Nancy Berry
2 chopped shallots
8 ounces oyster mushrooms, torn in quarters
OR cremini mushrooms sliced 1/4" thick
10 ounces fresh spinach, washed well & tough stems removed
1/4 cup soy sauce mixed with 1/4 cup water
1/4 cup panela* mixed with 1/4 cup water
4 3/4" thick salmon fillets, 6 to 8 oz. each
chopped cilantro
Nutritional Info Per Serving: 349 Calories (kcal); 12g Total Fat; (30% calories from fat); 39g Protein; 22g Carbohydrate; 104mg Cholesterol; 1223mg Sodium