I am a food blogger and as a food blogger, I understand the frustration of having my story of cousin-hundred-times-removed bequeathing me great-great auntie’s mussels in coconut milk recipe copied word for word and my out-of-focus-and-underexposed-mussels-in-coconut-milk photograph I worked hard on displayed without attribution on another website. What I don’t understand, though, is our excessive need to plaster all over our blogs “copyright this, copyright that”. I think, sometimes, we forget our recipes are not inventions. They are but an evolution, ever-changing as they get passed from one plate to another. Case in point, on one of my visits to our neighborhood Fresh and Easy, I spotted a ready-to-serve sweet chili salmon in their refrigerator. I read the list of ingredients on its package and picked up fresh salmon and a bottle of chili sauce so I could make the dish at home. Since I fumbled with measurements and procedures on my own, can I now claim this sweet chili salmon with garlic spinach as my “original creation”? Is the recipe now my intellectual property? Nah. The way I see it, I was just another cook inspired by another cook.
- 1-1/2 pounds salmon fillet, cut into 4
- salt and pepper to taste
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 cup chili sauce
- 1 tablespoon olive oil
- 1 to 2 cloves garlic, peeled and minced
- 4 cups fresh baby spinach
- kosher salt to taste
- pepper, freshly-ground
- Rinse and pat dry salmon fillets. Season with salt and pepper to taste.
- In a sauce pan over medium heat, combine butter and brown sugar. Cook, stirring regularly, until dissolved. Add chili sauce and cook for about 2 minutes or until heated through.
- Brush top and sides of salmon with sweet chili glaze until fully coated. Arrange in a single layer on a lightly-greased baking sheet and bake in a 400 F oven, basting occasionally with sauce, for about 20 minutes or until fish easily flakes with a fork and top is caramelized. Serve over bed of spinach.
- In a skillet over medium-high heat, heat olive oil, add garlic and cook, stirring frequently, for about 30-45 seconds or until lightly browned. Add spinach and cook for about 1 to 2 minutes or until just wilted. Season with salt and pepper to taste. Divide on serving plates and top each with salmon.
More Salmon Recipes:
Pan-grilled Salmon with Lemon-Butter-Garlic Sauce from Casa Veneracion
Greek Marinated Salmon with Tzatziki Sauce from Picture the Recipe
Soy-Mango Glazed Salmon from Chow Divine
Cajun Salmon with Black Bean and Avocado Salad from The Kitchen Alchemist