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. Clean salmon filet and pat dry. Season both sides with salt, pepper, and garlic powder and set aside.
2. Melt the butter in a Dutch oven and add the rice wine, soy sauce, and hot sauce.
3. When fully combined, pour most of it over the top of the salmon and let it marinate.
4. Return the pan to heat and add the chopped spinach. Quickly wilt the spinach in the remaining butter mixture and transfer it to a 9x13" pan.
5. Add the carrots to the remaining butter mixture and heat them through.
6. Place the carrots on top of the bed of spinach. Place the salmon filet and the marinating liquid on top of the bed of spinach and carrots and sprinkle with crushed rosemary.
7. Cover the pan with aluminum foil and bake @350° for 45-60 minutes or until the fish flakes easily.
8. Remove the foil occasionally during the cooking process and baste the top of the fish. Serve with rice.