Javanese Roasted Salmon and Sunburst Pasta

GREENFIELD, Mass. (Mass Appeal) - If you've resolved to eat well in 2013, look no further, we've got your recipes right here. Michael Harrison
is a chef at the Buckley Healthcare Center in Greenfield and he made two healthy recipes to help us ring in the New Year.

Javanese Roasted Salmon and Wilted Spinach

Ingredients:

• 1/2 cup (1 stick) plus 3 tablespoons unsalted butter
• 1 teaspoon dried crushed red pepper
• 1 large garlic clove, minced
• 1/2 cup (packed) golden brown sugar
• 1/2 cup fresh lime juice
• 1/2 cup soy sauce
• 2 teaspoons cornstarch dissolved in 2 teaspoons water
• 8 7-ounce salmon filets
• 2 6-ounce bags baby spinach

Directions:

• Preheat oven to 400°F.
• Melt 1/2 cup butter in heavy large saucepan over medium heat. Add crushed red pepper and garlic and stir until fragrant, about 1 minute. Add sugar; whisk until mixture is melted and smooth and begins to bubble, about 4 minutes.
• Whisk in lime juice and soy sauce. Increase heat and boil until reduced to 1 1/2 cups, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside.
• Melt 1 tablespoon butter in heavy large skillet over high heat. Working in batches, cook salmon until golden brown, about 2 minutes per side. Transfer to baking sheet. Spoon 1 tablespoon sauce over each filet. Roast until fish is opaque in center, about 5 minutes.
• Melt remaining 2 tablespoons butter in large pot over medium-high heat. Add spinach and toss until wilted but still bright green, about 3 minutes. Season to taste with salt and pepper.
• Using tongs, divide spinach among 8 plates. Top each with salmon filet; drizzle with remaining sauce and serve.

Sunburst Pasta with Asparagus and Tear Drop Tomatoes

Ingredients:

• 8 ounces pasta
• 3 tbsp olive oil
• 2 garlic cloves
• 1 1/2 pounds asparagus
• 2 cups grape tomatoes
• 1 cup fresh peas
• 1/2 cup chicken stock
• 1 cup grated parmesan
• 2 tbsp fresh basil leaves
• Salt and pepper

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but not still firm to the bite, stirring occasionally, about 8 to 10 minutes. Draining the pasta, reserving about 1/2 cup of the pasta water.
2. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the asparagus season with the salt and pepper, and cook for 3 minutes until slightly soft.
4. Add the cherry tomatoes and peas. Cook for 2 minutes.
5. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
6. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta.
7. Garnish with the remaining Parmesan and chopped basil.