Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins

I'm not one for technology.  Something has to pretty much become standard before I incorporate it into my life.  Had remote controls and power windows not become universal, I'm pretty sure I'd still be cranking my car windows down and getting up to turn the dial on my t.v.  That's why it shocked my husband when I said I was going to buy an Ipod Touch.  I'm not much for choosing the music we listen to.  I've never ever downloaded a song.  I'm sure he must have wondered what on earth I was going to do with an Ipod Touch.  He probably figured it was one more piece of technology he would end up having to be the tech support for.  Oh, but this is different.  I have finally found a piece of technology I LOVE.  Hand held access to the world, amazing!  All the apps that are available, incredible!  And my favorite so far (or at least a tie with Words with Friends, hee hee) is the epicurious app.  Any recipe, any time, shopping lists, sensible ways to search, reviews.  It's pretty darn amazing.  Thank you Apple, thank you epicurious, and thank you science.  I am in love, with technology...  

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.