For our Glazed Salmon, we lightly sprinkle the exterior of the fillets with cornstarch, brown sugar, and salt before cooking. This mixture gives the glaze a sticky, rough surface to adhere to. To balance the rich salmon, our glazes combine intensely savory, sweet, and tart ingredients. Our Sautéed Spinach starts with flat-leaf spinach. To keep the dish from becoming watery, we wilt the spinach and then squeeze it in a colander to get rid of excess moisture. We then finish it with a squeeze of lemon juice and some grated lemon zest, as well as a pinch of red pepper flakes.
Salmon Glazes: Soy-Mustard, Pomegranate-Balsamic, Asian Barbecue, and Orange-Miso
Printable Shopping Lists: Glazed Salmon and Sautéed Spinach