Prep 20 mins
Cook 25 mins
We don't have salmon often, but this looked so easy & yum that it inspired us to get down to the fishmongers. We used 2 salmon fillets but kept all the other measurements the same & added a handful of sugar-snap peas with the baby spinach. It's simple enough for a weeknight meal and impressive enough to serve guests. I found this recipe (originally printed in delicious magazine, in Australia - July 2007) on taste.com.au along with some helpful reviews: This is a sweet dish, so people suggested the addition of some lime juice. I liked the idea, and added some, but I'll leave it up to you :)
- 1⁄2 cup orange juice, freshly squeezed (125ml)
- 1⁄3 cup maple syrup (80ml)
- 2 teaspoons ginger, freshly grated
- 1 garlic clove, crushed
- 4 (180 g) salmon fillets, without skin
- 2 teaspoons olive oil
- 150 g baby spinach leaves
- Preheat the oven to 200°C (400°F).
- Line a baking tray with baking paper.
- Place orange juice, maple syrup, ginger and garlic in a small pan over medium heat, and bring to the boil. Reduce the heat to medium-low and simmer for 8 minutes or until slightly reduced and syrupy.
- Place salmon on prepared tray. Use half the maple glaze to brush over salmon fillets.
- Bake for 8-10 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway through cooking.
- Meanwhile, heat the olive oil in a large non-stick frypan over high heat. Add the baby spinach leaves and cook, stirring, for 2-3 minutes, until just wilted. Season to taste with sea salt and freshly ground black pepper.
- To serve, divide the wilted spinach and salmon fillets among four serving plates, and drizzle salmon fillets with any remaining reserved glaze.