Ingredients
2 lbs fresh spinach
4 salmon steaks, about 1-inch thick
salt and pepper
1 teaspoon dill weed
1/4 cup butter (or margarine)
1 large onion, chopped
1 garlic clove, minced
lemon wedge
Method
Sources
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Enameled cast iron skillet — no seasoning needed, excellent sear
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Wash spinach and shake off water. Cut into 1-inch-wide strips and set aside. Turn on broiler and preheat broiler pan. Wipe fish with damp cloth. Remove broiler pan and grease lightly; arrange fish in single layer on pan. Broil about 4 inches from heat for 5 minutes. Remove pan from broiler; turn fish and season to taste with salt and pepper. Sprinkle evenly with dill weed and dot with about 1 Tblsp. butter. Return pan to broiler and broil fish about 5 minutes more or until it flakes readily when prodded in thickest portion with a fork. Meanwhile, in a wide frying pan, melt remaining 3 Tblsp. of the butter over medium-high heat and saute onion and garlic until soft. Stir in spinach (with water that clings to leaves). Cover pan and cook, stirring occasionally, over high heat for about 3 minutes or until wilted and bright green. To serve, spoon spinach onto warm rimmed platter. Lay salmon steaks on top. Garnish with lemon wedges.