I clipped this recipe from S.F. Chronicle a long time ago, it is a great quick and easy dish to make. We had corn with it (from my weekly organic box) that Mr. K grilled and served sprinkled with lemon juice and then chile powder.
Another coworker raved about some smoked salmon from Seabear Wild Salmon, so I order some filets which i got for a very good promotional price.
1 tbl. asian sesame oil
2 cups spinach leaves, lightly packed, rinsed and dried
8-oz. salmon steak
salt and pepper
hot cooked rice
chili garlic sauce
Preheat oven to 275 and heat a baking sheet at the same time.
Spread 1 tsp. of the sesame oil in the center of a 12 x 16 inch sheet of foil. Stack half of the spinach leaves to the left of center and top with the salmon. Season to taste with salt and pepper to drizzle with 1 tsp. of the remaining sesame oil. Top with the remaining spinach and sesame oil. Fold the foil over the fish (like closing a book) and crimp the edges tightly together, forming a D-shaped package.
Place on the baking sheet and bake for 20 minutes.
Transfer to a plate, remove the foil and mop up excess moisure with a paper towel. Serve with rice, lemon wedges and a nice blob of chili garlic sauce
265 calories; 35 g. potein, 0 g. carbo, 12 g. fat (6 g. sat) 91 mg cholesterol; 194 mg. sodium; 0 g. fiber
from the SF Chronicle 7/26/95