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