Recipe by Mercy
This recipe is from the California Table Grape Commission.
Top Review by CASunshine
All I can say is "Yummy"! This was easy to put together and healthy, too! I didn't have any honey, so I subbed the same amount of brown sugar and rubbed it onto the salmon with the other seasonings. I used pinot noir for the red wine. Because I was too lazy to go to the store for grapes, I just left those out. It turned out great and didn't seem to suffer from my subs. This was very good and really pretty also. Thanks for a great recipe!
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon dried thyme
- 1⁄2 teaspoon ground black pepper
- 4 (6 ounce) salmon steaks or 4 (6 ounce) salmon fillets
- 2 teaspoons honey
- 3 teaspoons olive oil, divided
- 8 cups spinach leaves
- 1⁄2 teaspoon minced peeled garlic
- 2 cups red seedless grapes, halved
- 1⁄2 cup dry red wine
- Combine salt, mustard, thyme and pepper; mix well.
- Rub salmon fillets with honey and sprinkle with half the seasoning mixture.
- Heat 2 teaspoons of olive oil in a nonstick skillet; brown both sides of salmon fillets.
- Toss spinach and garlic with remaining 1 teaspoon oil in a 13x9x2-inch baking dish.
- Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes.
- Sauté grapes in skillet used to brown salmon.
- Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half.
- Serve salmon on spinach; top with grape sauce.