Sweet, sticky, and full of flavor—this Glazed Salmon with sautéed spinach should definitely be added to your weeknight dinner rotation. This cider glaze is out of this world and is guaranteed to make anybody a salmon-lover, plus, the lemon and white wine will really make the sautéed spinach sing on your plate. Topped with a delicious rosemary and olive crumb made from Proud Sponsor Crunchmaster® crackers.
PrintGlazed Salmon
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- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 1/2 cup apple cider
- 1 1/4 tablespoons honey
- 4 skinless salmon filets
- 1 teaspoon olive oil
- 2 lemons, cut in half
- 1 tablespoon butter
- 12 ounces fresh baby spinach
- 1 1/2 tablespoons white wine
- salt and pepper
- Crunchmaster® Rosemary and Olive Oil Multi-Seed Crackers, finely ground for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place salmon filets in baking dish large enough to hold 4 fish in one layer.
- Bring cider and honey to a boil in saucepan over medium-high heat; let mixture bubble steadily until reduced by half. Pour over salmon; let rest for 10 minutes.
- Heat olive oil in large skillet with oven-proof handle on medium-high heat.
- Sprinkle flesh side of salmon with salt and pepper; place in pan. Cook for 2 minutes, brushing top with cider glaze until salmon begins to caramelize.
- Turn filets over; brush with remaining glaze; add lemon halves.
- Transfer skillet to oven; bake for 6 to 8 minutes or until salmon flakes easily when tested with tip of a knife.
- While salmon is cooking, melt butter in another large skillet over medium-high heat. Add spinach, salt and pepper. Cook for 1 minute, or until leaves begin to wilt. Pour wine over spinach; continue cooking for 1 to 2 minutes more or until tender.
- Drain excess liquid from spinach and divide among 4 plates.
- Arrange one fillet on top of spinach, garnish with lemon half, and top with crumbled Crunchmaster crackers.
- Optional: Serve with wild rice
