Baked Maple-Glazed Salmon With Wilted Spinach |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 .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 :) Ingredients:
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 |
Directions:
1. Preheat the oven to 200°C (400°F).
2. Line a baking tray with baking paper.
3. 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.
4. Place salmon on prepared tray. Use half the maple glaze to brush over salmon fillets.
5. Bake for 8-10 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway through cooking.
6. 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.
7. To serve, divide the wilted spinach and salmon fillets among four serving plates, and drizzle salmon fillets with any remaining reserved glaze.
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