The bf and I have been doing a lot “fun” eating lately, and I thought that it was time to eat light for a while. My grand idea was to buy a whole fillet of salmon, and eat it all week. I would make salmon 5-ways, or make as many meals as I could from what we had. For our first meal, I made balsamic glazed salmon with spinach, olives, and golden raisins from a recipe I found on epicurious. Actually, it was one of the many recipes I have saved in my “recipe box”, and was happy to be able to start working my way through all 300 recipes.
One thing I really loved about this balsamic glazed salmon recipe was that it only took about 30 minutes to make, and everything cooked in the same pan. I also love olives, and I’m always on the lookout for recipes that include them. I was very skeptical of the golden raisins, however. I don’t think I’ve ever had a savory dish with raisins, and wasn’t sure if I would like it. I was thankful to see that the recipe called for golden raisins, and not the regular ones. While I love them, they do remind me a bit of prunes.
The meal came together quickly as promised, and was surprisingly tasty. I never would’ve thought that raisins and olives would be a great combo, but it was! With the addition of the balsamic glaze, there was a nice balance of sweet and salty. And spinach and shallots are a natural combo. I’ve also come to value the simple seasoning of salt and pepper with salmon. In the past, I’ve always wanted to add other herbs or spices to flavor the fish, but it simply isn’t needed.
A few things to note about this recipe. Definitely go for the two 9-ounce bags of spinach. I always forget how spinach cooks down to virtually nothing, especially when you have to weed out the bad leaves. I thought two packages was going to be overkill, but when it was time to plate the dish, there was only enough for one person! Also, in my opinion, you can skip making the glaze, and pick up a bottle from the market. I usually keep a bottle from Trader Joes’ on hand for a little drizzle.
balsamic glazed salmon with spinach olives and golden raisins
- 2 9- ounce bags spinach leaves
- 2 tablespoons olive oil divided
- 2 5- ounce salmon fillets with skin
- 1/3 cup chopped shallot 1 very large
- 1/3 cup halved pitted Kalamata olives
- 1/3 cup golden raisins
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.