Recipe: Tuscan Salmon with Spinach and Savory Grape Sauce

TUSCAN SALMON WITH SPINACH AND SAVORY GRAPE SAUCE

This dish offers simple elegance with a Mediterranean feel. Grilled fillets of salmon served over a bed of wilted spinach and topped with a savory grape sauce is a nutritious combination that will leave dinner guests wanting seconds - without the guilt.

1 tsp. each salt, ground mustard and dried thyme, crushed
1/2 tsp. ground pepper
4 (6 oz. each) salmon steaks or fillets
2 tsp. honey
3 tsp. olive oil, divided
2 quarts spinach leaves
1/2 tsp. minced garlic
2 cups California red seedless grapes, halved
1/2 cup dry red wine
Salt

Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixture; reserve remaining seasoning mixture.

Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets.

Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach.

Cover loosely with aluminum foil and bake at 300 degrees Fahrenheit for 10 minutes.

Saute grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half.

Serve salmon on spinach; top with grape sauce.

Makes 4 servings
Source: California Table Grape Commission