Serves 4
25 min
Honey Apple Cider Glazed Salmon
Recipe GLPRfe0a4d78d0693e
Succulent salmon fillets coated in a rich, caramelized honey and apple cider glaze, pan-seared to perfection and served alongside buttery wilted spinach. This elegant yet simple dish is naturally gluten-free and ready in just 25 minutes.
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Ingredients
1/2 cup unfiltered apple juice or apple cider
1 1/2 tablespoons honey
4 salmon fillets, 6 ounces each
1 tablespoon extra virgin olive oil
Salt to taste
2 teaspoons fresh lemon juice
1 tablespoon butter
8 ounces fresh baby spinach
Freshly ground black pepper to taste
Lemon slices for garnish
Directions
Pour the apple juice and honey into a small shallow saucepan. Set the heat to medium-high and bring the mixture to a boil, stirring occasionally.
Maintain a steady boil until the liquid reduces by approximately half, yielding a little more than 1/4 cup of thick, glossy glaze. Remove from heat and allow to cool for 1 minute.
Place the salmon fillets skin-side down (if skin-on) in a single layer in a rimmed shallow dish. Pour the cooled honey-apple glaze evenly over the fillets.
Let the salmon marinate in the glaze for 5 minutes. Carefully flip each fillet and continue marinating for another 5 minutes.
Heat the olive oil in a large nonstick skillet over medium-high heat until the oil shimmers.
Pat the flesh side of each salmon fillet dry and season lightly with salt. Place the fillets flesh-side down in the hot skillet and cook for 2 minutes without moving them.
While the salmon cooks, use a pastry brush to baste the top (skin-side) of the fillets with some of the reserved glaze.
Flip the salmon fillets over so the skin-side is down. Brush the flesh side with the remaining glaze and sprinkle evenly with the lemon juice.
Reduce the heat to medium and cook for 3 to 5 minutes longer, until the salmon is opaque throughout and flakes easily when tested with a fork (internal temperature should reach 145°F).
Remove the skillet from heat. Use a pastry brush to coat the salmon with any caramelized pan juices. Cover the skillet loosely with foil to keep warm.
In a separate large skillet, melt the butter over medium-high heat, swirling to coat the bottom evenly.
Add the baby spinach to the hot pan and cook for about 1 minute, stirring occasionally.
As the spinach begins to wilt, use tongs to gently turn the leaves over and toss them to coat with the melted butter.
Season the spinach with salt and freshly ground black pepper. Continue cooking for 1 to 2 minutes more until fully wilted. Remove from heat.
Divide the warm spinach among 4 serving plates. Arrange a glazed salmon fillet on top of or beside the spinach on each plate.
Garnish each plate with a fresh lemon slice and serve immediately.
