Salmon with Lime Butter Sauce and Sauteed Spinach with Pine Nuts and Golden Raisins

My kids will like fish or I'll die trying. This version is simple and tasty. Lime and butter together? Me, me, me. The salmon was to be grilled, but our dog ate the wiring in our BBQ, so I broiled it. Just as well. Enjoy.

Salmon with Lime-Butter Sauce

(adapted from Epicurious)

1 Salmon fillet or 4 Salmon steaks
salt and pepper
1 large garlic clove, chopped
1/4 cup fresh lime juice, about 2 limes
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted
zest of one lime
Salt and pepper salmon and broil in oven for 6-8 minutes. (Grilling would be lovely too.) In the meantime, purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. Stir in lime zest and spoon over salmon.


Sauteed Spinach with Pine Nuts and Golden Raisins
1 1/2 Tbl. olive oil
2 shallots, minced
1-2 garlic cloves, minced
1/4 cup golden raisins
3 Tbl. pine nuts, toasted
1 Tbl. apple cider vinegar
1 tsp. butter
5 cups packed baby spinach
Sea salt and freshly ground pepper
In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.