Glazed Salmon
(No Ratings Yet)
Loading...
- 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
Find it online: https://eat-gluten-free.celiac.org/glazed-salmon/