Annie's Cooking Club

Makes 4 serving

Time: about 30 minutes

4 fresh salmon fillets, 4 oz. each

Salt and pepper

¼ cup red onion

Pinch of red pepper flakes

2 tsp. Olive oil

3 Tbsp. lemon juice

2 Tbsp. sugar

1/3 cup jarred sweet red pepper, cut into strips

3 Tbsp. silvered almonds, toasted

2 Tbsp. dried currants

1 cup spinach leaves

Place a roasting pan half-filled with water inside oven.  Preheat the oven at 325°.  Coat a small cooling rack with nonstick spray.  Place salmon on rack, season with salt and pepper.  Set rack over water in roasting pan, making sure water does not touch fish.  Steam until firm, about 10-15 minutes.

Saute onion and pepper flakes for the sauce in oil in skillet over medium heat.  Cook until onion is slightly caramelized, about 3 minutes. 

Whish lemon juice and sugar together, add to onion, and simmer until syrupy, about 2 minutes. 

Stir in red pepper, almonds, and currants; simmer briefly.  Add spinach just before serving.  Season with salt and pepper; serve over salmon.