Salmon Confit with Spinach and Baby Carrots

Ingredients

• 2 lbs salmon filet
• 12 oz fresh baby spinach, coarsely chopped
• 8 oz fresh baby carrots, bias-sliced in half
• 4 tbs butter, divided use
• 3 tbs rice wine
• 2 tbs soy sauce
• 1½ tbs Louisiana hot sauce
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp garlic powder
• 1 tsp rosemary, crushed

Directions

1. Prep Salmon: Clean salmon fillet and pat dry. Season both sides with salt, pepper, and garlic powder; set aside.
2. Make Butter Sauce: Melt butter in a Dutch oven. Stir in rice wine, soy sauce, and hot sauce until combined.
3. Marinate Fish: Pour most of the butter mixture over the salmon and let it marinate briefly.
4. Wilt Spinach: Return the pan to heat. Add chopped spinach to the remaining butter mixture and quickly wilt. Transfer spinach to a 9x13" baking dish.
5. Warm Carrots: Add carrots to the remaining butter mixture and heat through.
6. Assemble: Layer carrots over the spinach. Place salmon on top, pour over the marinating liquid, and sprinkle with crushed rosemary.
7. Bake: Cover with foil and bake at 350°F for 45-60 minutes, until the salmon flakes easily.
8. Baste: Occasionally remove foil and baste the fish during cooking.
9. Serve: Serve hot with rice.

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