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Salmon Steaks With Spinach Recipe
|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|
Serving size: Complete recipe
Calories 1459 Calories from Fat 623
% Daily Value*
Total Fat 71 g108.5%
Saturated Fat 33 g164.9%
Trans Fat 0 g
Cholesterol 432.9 mg
Sodium 1545.8 mg64.4%
Total Carbohydrates 70 g23.2%
Dietary Fiber 27.4 g109.5%
Sugars 17.2 g
Protein 151 g302.3%
Vitamin A 1749.5% Vitamin C 505.5%
Calcium 117.7% Iron 181%
*Based on a 2000 Calorie diet
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.