I don’t know about you, but after Thanksgiving, I try to eat pretty lightly for a few days. You know, just to give my elastic-waisted pants some time off before Christmas comes down the pike. This salmon and spinach pairing is the perfect light dinner to make up for holiday excess. This recipe is also really healthy; both spinach and salmon are low in calories and packed with nutrients, plus you get some protein with the salmon. I eat spinach like it’s my job (I totally wish it was. I would rock so hard at working if my job title was “Spinach Eater”), but if it’s not your thing you can sub in any other green.
This is a super-easy, quick meal that tastes (and sounds!) way more complicated than it actually is. When you tell people you made a “honey-ginger glaze”, you’re going to sound impressive, and only you will know how ridiculously simple it really was. And how fast: from prep to plate this takes 20 minutes max to make. Try this with rice, couscous or quinoa as an additional side!
Honey-Ginger Glazed Salmon with Sauteéd Spinach
total time: about 15-20 minutes
total hands-on time: about 15-20 minutes
What you’ll need:
2 salmon fillets, frozen or fresh
4-6 handfuls of fresh baby spinach, roughly torn
a few tsps of olive oil
fresh garlic to taste
salt and pepper to taste
For Honey-Ginger Glaze:
1/3 cup of apple cider vinegar
3 tbsps honey
1 tbsp water
1 tsps ground ginger
What you’ll do:
1. If you’re using frozen salmon, make sure the fillets are fully defrosted. Season the fillets with salt and pepper and set aside.
2. Combine the vinegar, water, honey and ginger in a small saucepan and bring to a boil. Once it’s boiling, turn down heat to a simmer and stir occasionally.
3. Heat a good-sized glug of olive oil on medium heat in a frying pan for a few minutes, then add your salmon fillets.
4. Cook the salmon for about five minutes on each side, checking as you flip. Salmon cooks really easily, so make sure you don’t overcook it. If you do, the glaze will kinda cover up for that, anyway.
5. While the salmon and the glaze are cooking, roughly tear the spinach into pieces.
6. Add another glug of olive oil to a small sauté pan, then add about 2 tsps of fresh garlic (or whatever amount of garlic you’re comfortable with. You may not like garlic very much or you may be a vampire. Oh wait. Vampire jokes aren’t funny anymore because this isn’t 2009 even though I still love vampires because CLEARLY True Blood is the most badass show on TV. But the Breaking Dawn birth scene! But ok, back to the spinach).