Pre-heat oven to 450 degrees F. In a large, deep skillet (a chicken fryer is perfect), heat 1 tbsp of oil over medium-high heat and add the shallot and tomatoes. Saute lightly for 1 minute, then stir in the broth. Place the salmon in a baking dish large enough to hold fillets in a single layer. Pour sauce over them and bake for 10 minutes for medium-rare.

In the meantime, heat the remaining oil in skillet. Add the garlic and saute lightly, for 30 seconds or so until fragrant. Do not brown. Add the spinach. Saute quickly until it wilts, this should take 1 minute. Divide the spinach among 2 serving plates. Place one fillet of salmon top of each and pour the sauce evenly over the fish. Garnish with chopped tomato and Hawaiian red salt (just a tiny sprinkle).

Drizzle some of the sauce juices around the plate.

NOTES : Risa's notes:
* If you do not have Hawaiian Red Salt (which is more of a salmon pink color), use coarse sea salt. If you don't have that, then omit.

I served this with some basmati rice that I put in a greased mold (greased with garlic oil) and then unmolded on the plate. I sprinkled a bit of the salt on top of that too and took a couple of the pieces of garlic and garnished with that too.

From: RisaG.
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Sun, 9 Feb 2003