Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins

Ingredients for Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins

• 2 (250g) bags spinach leaves

• 2 tablespoons olive oil, divided

• 2 (140g) salmon fillets with skin

• 50g chopped shallot (1 very large)

• 50g halved pitted Kalamata olives

• 80ml golden raisins

• 45ml 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 centre, 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.

Avvertenza

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