Glaze For Salmon Spinach Recipes

Steps:

• 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.

Steps:

• Position a rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil and coat with cooking spray. I used a butter wrapper from a stick of butter to grease my pan, and I did not line my pan and it washed up just fine without foil.
• Whisk gochujang, mirin, a tablespoon tamari, honey, 1/2 teaspoon sesame oil, 1/4 of the garlic and ginger in a small bowl.
• Pat salmon dry and place skin-side down on the prepared pan. Brush the salmon with the glaze. Broil until the salmon is just cooked through, 5 to 8 minutes, depending on thickness.
• Meanwhile, heat the remaining teaspoon sesame oil in a large skillet over medium-low heat. Add the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3 minutes. Add spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes. Remove from heat and stir in the remaining tablespoon tamari.
• Serve the salmon over the spinach.

Steps:

• Preheat air fryer to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. In batches if necessary, place salmon on greased tray in air-fryer basket. Cook until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.

Steps:

• Preheat the oven to 200°C (400°F).
• Line a baking tray with baking paper.
• Place orange juice, maple syrup, ginger and garlic in a small pan over medium heat, and bring to the boil. Reduce the heat to medium-low and simmer for 8 minutes or until slightly reduced and syrupy.
• Place salmon on prepared tray. Use half the maple glaze to brush over salmon fillets.
• Bake for 8-10 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway through cooking.
• Meanwhile, heat the olive oil in a large non-stick frypan over high heat. Add the baby spinach leaves and cook, stirring, for 2-3 minutes, until just wilted. Season to taste with sea salt and freshly ground black pepper.
• To serve, divide the wilted spinach and salmon fillets among four serving plates, and drizzle salmon fillets with any remaining reserved glaze.