1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried thyme (1 tablespoon fresh)
4 (6-ounces each) salmon steaks or fillets
2 teaspoons honey
3 teaspoons olive oil, divided
1 large bunch spinach, washed and stemmed
1 clove garlic, minced
2 cups red seedless grapes, halved
cup dry red wine
Preheat oven to 325 degrees.
Combine salt, mustard, thyme, and pepper in a small bowl. Drizzle salmon fillets with honey and sprinkle with seasoning. Reserve any remaining seasoning mixture.
Heat 2 teaspoons olive oil in a nonstick skillet or saute pan. Brown both sides of salmon fillets over medium-high heat, about 4 minutes per side. While salmon is browning, toss the cleaned spinach and garlic with remaining 1 teaspoon olive oil and arrange in a baking dish. Place browned salmon on the bed of spinach, cover loosely with aluminum foil, and bake in a preheated oven for 8 to 10 minutes, until salmon is just cooked through.
Meanwhile saute grapes for one minute over medium-high heat in the skillet used to brown the salmon. Add wine, bring to a boil, and reduce quantity by half. Season sauce to taste with remaining spice mixture. Serve salmon on the wilted spinach, topped with grape and wine sauce.
Yield: 4 servings
Source: California Table Grape Commission
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.