Honey-Dijon Salmon with Sautéed Spinach
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Effortless Elegance on the Plate 🍽️
Perfectly seared salmon is finished in a honey-Dijon glaze infused with orange and cider vinegar, then plated over silky spinach sautéed in butter and garlic—proof that refined flavor doesn’t require complicated steps.
Honey-Dijon Salmon with Sautéed Spinach
Yield: 4 servings
1/4 cup honey
2 tablespoons fresh orange juice
1/2 tablespoon apple cider vinegar
1-1/2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 (6-ounce) salmon fillets
Kosher salt and freshly ground black pepper
2 teaspoons olive oil
1 tablespoon unsalted butter
1 clove garlic, crushed
1 pound leaf spinach, washed and tough stems removed
Kosher salt and freshly ground black pepper
In a small bowl add the honey, orange juice, and cider vinegar, Dijon mustard and whisk until well combined. Taste and season with salt and pepper. Set aside.
Pat dry the salmon fillets, sprinkle with salt and pepper and set aside.
Place a large oven-proof skillet over a medium-high heat and add olive oil. When the oil just starts to shimmer, carefully add the salmon fillets, presentation side first (the top of the salmon), and continue to cook until the fish just starts to become flaky, about 5 minutes. The salmon should still be slightly pink inside. Transfer the salmon to a plate; reserve the skillet and set aside.
Return the skillet to the stove and add the honey–Dijon mixture, scraping up any browned bits from the bottom of the pan. Bring the liquid to a boil, reduce the heat to low, taste and adjust seasoning. Remove the skillet from the heat; add salmon, and coat top and sides of salmon with the glaze.
To sauté spinach: While the salmon is cooking, prepare the sautéed spinach. Place a large skillet over medium-high heat and add oil and butter. When the butter is melted, add the garlic and cook until tender, about 1 minute. Add the spinach and sauté, using a wooden spoon, stir until the spinach has wilted, for about 1-2 minutes. Taste and season with salt and pepper.
To serve: On a warmed plate, place a mound of wilted spinach in the middle of the plate, and place the salmon over the top. Drizzle the pan juices over the salmon and serve immediately.
Equipment List:
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