Recipe by CookGordon
This simple but delicious salmon recipe comes from the Boston Globe. Because there are so few ingredients, the recipe relies completely on the freshness of the ingredients.
- 1⁄2 cup apple cider (not hard cider)
- 1 1⁄4 tablespoons honey
- 24 ounces salmon fillets, skinless
- salt and pepper, to taste
- 2 lemons, halved
- 1 tablespoon butter
- 12 ounces spinach, fresh
- 1 1⁄4 tablespoons white wine
Directions See How It's Made
- Preheat oven to 350°F.
- Place salmon fillets in a baking dish large enough to hold the salmon in one layer.
- In a small saucepan over medium-high heat, bring the cider and honey to a boil and let the mixture bubble steadily until it reduces by half.
- Pour the cider over the salmon, then let it sit for 10 minutes.
- Set a large skillet with a heat-proof handle over medium-high heat. Sprinkle the flesh side of the salmon with salt and pepper. Set the fish in the pan. Cook for 2 minutes, brushing the top with cider glaze so that the fish begins to caramelize.
- Turn the 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.
- 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.
- 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.