Tuesday, September 7, 2010
Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins
Now here's a tasty recipe I found using the epicurious app.:
From Bon Appetit, February 2010
Serves 2, but easily doubled
2 9-ounce bags spinach leaves
2 Tablespoons olive oil, divided
2 5-ounce salmon fillets with skin
1/3 Cup chopped shallots (I used green onions)
1/3 Cup halved pitted Kalamata olives
1/3 Cup golden raisins (I used regular raisins)
3 Tablespoons balsamic vinegar
1 Tablespoon honey
Pour a few tablespoons water into a heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green, Transfer cooked spinach to strainer set over bowl.
Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.