Wednesday, May 23, 2018
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Seared Salmon with Grapes

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon dried thyme (1 tablespoon fresh)

teaspoon pepper

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

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