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Serves:
4
Difficulty:
 
Preperation:
20 minutes
Special Equipment:
1/2 cup apple cider (not hard cider)
1 1/4 tablespoons honey
4 skinless salmon fillets (6 ounces each)
1 teaspoon olive oil
Salt and pepper, to taste
2 lemons, cut in half
1 Tbsp butter
12 ounces fresh baby spinach
1 1/2 tablespoons white wine
Ingredients:
 1/2
c.
Apple Cider
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1-1/4
Tbsp.
Honey
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4
6-7 oz.
Skinless Salmon Fillets
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1
tsp.
Olive Oil
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Salt and Pepper, to taste
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2
Lemons, cut in half
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1
Tbsp.
Butter
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12 oz.
Fresh Baby Spinach
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1-1/2
Tbsp.
White Wine
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Alternative Ingredients:
Directions:
1. Preheat oven to 350°F. Place salmon fillets in a baking dish large enough to hold the salmon in one layer.
2. In a saucepan over medium-high heat, bring the cider and honey to a boil and let the mixture bubble steadily until it reduces by half.
3. Pour the cider over the salmon, then let it sit for 10 minutes.
4. Heat olive oil in a large skillet with a oven-proof handle on medium-high. Sprinkle the flesh side of the salmon fillets with salt and pepper. Place the fish in the pan. Cook for 2 minutes, brushing the top with cider glaze so that the fish begins to caramelize.
5. Turn the salmon fillets over and brush with the remaining cider glaze. Add the lemon halves to the skillet. Transfer the skillet to the oven. Bake for 6 to 8 minutes or until the salmon flakes easily when tested with the tip of a knife.
NOTE: Remember caution when removing the hot skillet from the oven
6. While the salmon is cooking, in another large skillet over medium-high heat, melt the butter. Add the spinach, salt, and pepper. Cook for 1 minute, or just until the leaves begin to wilt. Pour the wine over them and continue cooking for 1 to 2 minutes more or until tender.
7. To serve, drain any excess liquid from the spinach and divide it among 4 plates. Arrange a piece of salmon on top and garnish with a lemon half.
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0 Items
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