SEARED SALMON WITH GRAPES AND WINE
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dry thyme (or 1 tablespoon fresh thyme)
1/2 teaspoon pepper
4 (6 ounces each) salmon steaks or fillets
2 teaspoons honey
3 teaspoons olive oil, divided use
1 large bunch spinach, washed and stemmed
1 clove garlic, minced
2 cups red California seedless grapes, halved
1/2 cup dry red wine
Preheat oven to 325 degrees F.
Combine salt, mustard, thyme and pepper in a small bowl.
Drizzle salmon fillets with honey and sprinkle with some of the salt mixture. Reserve any remaining salt mixture.
Heat 2 teaspoons of the olive oil in 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 cleaned spinach and garlic with remaining 1 teaspoon olive oil and arrange in baking dish.
Place browned salmon on spinach, cover loosely with aluminum foil and bake 8-10 minutes, or until salmon is just cooked through.
Saute grapes for 1 minute over medium-high heat in skillet used to brown the salmon. Add the wine, bring to a boil, and reduce the quantity by half. Season the sauce to taste with remaining salt mixture.
Serve salmon on wilted spinach, topped with the grape and wine sauce.
Makes 4 servings
Source: California Table Grape Commission |