...with Spinach, Olives & Golden Raisins
Bon AppeĢtit - Feb 2010
Ingredients
- 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
Preparation:
- 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.
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Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.