Recipe: Seared Salmon with Grape and Wine Sauce (with spinach, using red wine)

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