Tuscan Salmon

This recipe is from the California Table Grape Commission.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

1. Combine salt, mustard, thyme and pepper; mix well.
2. Rub salmon fillets with honey and sprinkle with half the seasoning mixture.
3. Heat 2 teaspoons of olive oil in a nonstick skillet; brown both sides of salmon fillets.
4. Toss spinach and garlic with remaining 1 teaspoon oil in a 13x9x2-inch baking dish.
5. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes.
6. Sauté grapes in skillet used to brown salmon.
7. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half.
8. Serve salmon on spinach; top with grape sauce.