Prep 8 mins
Cook 26 mins
Recipe is from "You: The Owner's Manual". The author says the body benefit of this recipe is good for your bones. The Omega fatty acids lubricate joints & the spinach has bone-boosting calcium.
- 2 (4 -5 ounce) salmon fillets
- 1 tablespoon soy sauce
- 1⁄2 tablespoon dry white wine
- 1⁄2 tablespoon lemon juice
- 1⁄2 tablespoon Dijon mustard
- 1⁄2 tablespoon olive oil
- fresh spinach, coarsely chopped
- 1 teaspoon lemon peel, finely shredded (optional)
- Rinse salmon in cold water and pat dry with paper towels.
- Place salmon in a shallow bowl & top with soy sauce. Let stand 10 minutes.
- Combine wine,lemon juice, mustard, and oil; set aside.
- Roast salmon in a 450-degree oven for 16 minutes. It should be a little pink on the inside).
- Move salmon to a serving plate.
- Heat spinach in nonstick skillet & cook until it wilts.
- Pour spinach & sauce over salmon. Enjoy!
This recipe goes wonderfully paired with the canellini bean puree from Pan-Fried Salmon With Cannellini Bean Purée. The dijon mustard packs a punch, but it's delicious.
Indescribable! I had a garden full of spinach and a big fillet from the wholesale club. What to do. Use the ingredient sifter on RecipeZaar, duh! I found this one and am I glad I did. It replaces all the other salmon recipes I have collected so far. Awesome. Delicious. I did follow the recipe to step 5 like the other reviewer, doubled the sauce recipe and poured it in with the wilted spinach. I too, poured the whole shebang over the fish. Next time, I'll have to double the fish portions as well. SCHWEET!!!
This is fantastic! When I began preparing this I thought I'd have to deduct a star because the instructions weren't too clear regarding the sauce, but, the way I did it turned out so well that I have to give it a five all the way. So, this is what I did...I had almost 1 lb. of salmon (wild Copper River from Trader Joe's **excellent**), so I doubled the sauce. I made the recipe as written through step 5, then I heated 1 T. olive oil in my nonstick wok, sauteed the spinach (1 6-oz. bag of baby spinach and I didn't bother to chop it) until good and wilted and then turned off the heat and added the sauce, stirred it up and got the sauce good and heated up. Then I poured the whole shebang over the salmon and the husband and I dug in. We had this with Trader Joe's Wild Rice and Basmati Pilaf....memorable meal! Thanks for posting this recipe Gina, it will be made often in this house (and the next one!).