Glazed Salmon

Name: Glazed Salmon
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 25
Cuisine: Global
Ingredients: 118 milliliters unfiltered apple juice or apple cider (not hard cider); 227 grams fresh baby spinach; 340 grams fresh baby spinach; 25 servings Freshly ground black pepper; 1 Tbsp butter; 1 Tbsps honey; 2 Tbsps honey; 1 slice Lemon for garnish; 2 teaspoons lemon juice; 2 lemons, cut in half; 1 Tbsp olive oil; 1 teaspoon olive oil; 680 grams salmon fillets each); 680 grams skinless salmon fillets each); 25 servings Salt; 25 servings Salt and pepper, to taste; 2 Tbsps white wine

Glazed Salmon is a gluten free, primal, and pescatarian recipe with 25 servings. One serving contains 110 calories, 12g of protein, and 5g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of wine, lemon juice, lemons, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 23 minutes. If you like this recipe, you might also like recipes such as Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce – The Best Salmon I’ve Ever Eaten, Glazed Salmon, and Glazed Salmon for Two.

Instructions

Put the apple cider and honey in a small shallow pan on medium high heat.

Ingredients you will need

Apple Cider

Honey

Equipment you will use

Frying Pan

Let it come to a boil and boil it until the mixture reduces by about half, leaving you with a little more than 1/4 cup of glaze.

Ingredients you will need

Glaze

Let cool for a minute. 2Arrange the salmon fillets (skin-side down, if using skin-on salmon fillets) in arimmed dish large enough to fit all of the fillets in a single layer.

Ingredients you will need

Salmon Fillets

Pour the honey cider glazeover the salmon.

Ingredients you will need

Salmon

Cider

Honey

Let it sit for 5 minutes, then turn the salmon pieces over and let sit for another 5 minutes in the glaze.3

Ingredients you will need

Salmon

Glaze

Heat olive oil in a large skillet on medium-high. (It helps to use a relatively stick-free pan like hard anodized aluminum.)

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Olive Oil

Equipment you will use

Frying Pan

Sprinkle the flesh side of the salmon fillets with salt.

Ingredients you will need

Salmon Fillets

Salt

Place the fillets flesh side down (skin-side up) in the hot pan. Cook for 2 minutes on medium high heat. As you cook the fish, brush the sides of the fillets with some of the glaze. 4Turn the salmon fillets over (now skin-side down) and brush with the remaining honey cider glaze.

Ingredients you will need

Salmon Fillets

Glaze

Honey

Fish

Equipment you will use

Frying Pan

Sprinkle salmon with lemon juice. Lower the heat to medium. Cook for 3to 5minutes until the salmon is just barely cooked through.

Ingredients you will need

Lemon Juice

Salmon

Remove the pan from heat. Some of the glaze should have caramelized in the pan. Use a pastry brush to brush any pan juices over the top of the fillets. Cover with foil to keep warm.5In a separate large skillet, melt the butter over medium-high heat.

Ingredients you will need

Butter

Glaze

Equipment you will use

Pastry Brush

Frying Pan

Aluminum Foil

Add the baby spinach to the pan. Cook for a minute. When the spinach begins to wilt, use tongs to turn the leaves over in the pan to help coat the leaves with a little butter.

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Spinach

Butter

Equipment you will use

Tongs

Frying Pan

Sprinkle with salt and pepper. Continue to cook a minute or two more until the spinach is wilted.6To serve, divide the spinachamong 4 plates. Arrange a piece of salmon to the side or on top and garnish with a slice of lemon.

Ingredients you will need

Salt And Pepper

Spinach

Salmon

Lemon

Equipment

Ingredients

Servings:

118milliliters

unfiltered apple juice or apple cider (not hard cider)227grams

fresh baby spinach 340grams

fresh baby spinach 25servings

Freshly ground black pepper 1Tbsp

butter 1Tbsps

honey 2Tbsps

honey 1slice

Lemon for garnish 2teaspoons

lemon juice 2

lemons, cut in half 1Tbsp

olive oil 1teaspoon

olive oil 680grams

salmon fillets each)680grams

skinless salmon fillets each)25servings

Salt 25servings

Salt and pepper, to taste 2Tbsps

white wine

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.