Prepare to embark on a culinary adventure with this exquisite dish – Salmon in Master Stock with Wilted Spinach. This recipe will guide you through the step-by-step process to create a sensational meal that’s sure to impress your guests.
- 4 salmon fillets (6-8 ounces each), skin-on
- 1 cup soy sauce
- 1/2 cup rice wine
- 1/4 cup sugar
- 4 slices of ginger
- 2 star anise
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil
- 8 cups fresh baby spinach
- 1 lemon, juiced
- Salt and pepper to taste
- Prepare the Master Stock:
- In a large pot, combine the soy sauce, rice wine, sugar, ginger slices, star anise, and half of the minced garlic. Bring the mixture to a gentle simmer over medium heat.
- Once the sugar has dissolved, lower the heat and let the master stock simmer for about 20 minutes. This allows the flavors to meld together. Set it aside to cool.
- Marinate the Salmon:
- Place the salmon fillets into a large shallow dish.
- Carefully pour the cooled master stock over the salmon, ensuring it’s fully submerged. Cover the dish and refrigerate for at least 2 hours or overnight for the best flavor infusion.
- Cook the Salmon:
- Remove the salmon fillets from the master stock and pat them dry with paper towels.
- Heat a large skillet or pan over medium-high heat. Add the vegetable oil.
- Place the salmon fillets in the hot pan, skin-side down. Sear them for about 2-3 minutes until the skin becomes crispy and golden.
- Flip the fillets and continue cooking for an additional 2-3 minutes until the salmon is cooked to your desired level of doneness. Be careful not to overcook; salmon should be slightly translucent in the center.
- Wilt the Spinach:
- In another pan, heat a bit of vegetable oil over medium heat.
- Add the remaining minced garlic and sauté for about 30 seconds until fragrant.
- Add the baby spinach to the pan and gently toss until it begins to wilt. This should take just a minute or two.
- Squeeze the juice of one lemon over the spinach and season with a pinch of salt and pepper. Toss to combine.
- Plate and Serve:
- Arrange the wilted spinach on plates as a bed for the salmon fillets.
- Carefully place the seared salmon fillets on top of the spinach.
- Drizzle a spoonful of the reduced master stock over the salmon for that extra burst of flavor and a glossy finish.
- Your Salmon in Master Stock with Wilted Spinach is now ready to serve. Enjoy the harmonious blend of flavors and the tender, succulent salmon that’s been infused with the master stock’s magic.
This recipe is a true masterpiece that combines the richness of salmon with the depth of master stock and the freshness of wilted spinach. Your taste buds are in for a delightful journey, and your guests will be astounded by your culinary prowess.