Honey Apple Cider Glazed Salmon

Honey Apple Cider Glazed Salmon. Salmon fillets cooked in a honey and apple cider glaze, served over fresh wilted spinach.
Ingredients

Main Course
  • 1/2 cup unfiltered apple juice or apple cider (not hard cider)
  • 1 1/2 tablespoons honey
  • 4 salmon fillets (6 ounces each)
  • 1 Tbsp olive oil
  • Salt
  • 2 teaspoons lemon juice
  • 1 Tbsp butter
  • 8 ounces fresh baby spinach
  • Freshly ground black pepper
  • Lemon slices for garnish

Special equipment:
  • Large, oven-proof skillet
Directions
  •  Put the apple cider and honey in a small shallow pan on medium high heat. 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. Let cool for a minute.
  •  Arrange the salmon fillets (skin-side down, if using skin-on salmon fillets) in a rimmed dish large enough to fit all of the fillets in a single layer. Pour the honey cider glaze over the salmon. Let it sit for 5 minutes, then turn the salmon pieces over and let sit for another 5 minutes in the glaze.
  •  Heat olive oil in a large skillet on medium-high. (It helps to use a relatively stick-free pan like hard anodized aluminum.) Sprinkle the flesh side of the salmon fillets with 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.
  •  Turn the salmon fillets over (now skin-side down) and brush with the remaining honey cider glaze. Sprinkle salmon with lemon juice. Lower the heat to medium. Cook for 3 to 5 minutes until the salmon is just barely cooked through. 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.
  •  In a separate large skillet, melt the butter over medium-high heat. 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. Sprinkle with salt and pepper. Continue to cook a minute or two more until the spinach is wilted.
  •  To serve, divide the spinach among 4 plates. Arrange a piece of salmon to the side or on top and garnish with a slice of lemon.

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