The honey glaze does double-duty in this super fast spinach salad recipe. Half glazes the salmon while it cooks and the other half becomes the basis for the dressing.
1 portion salmon (10 to 12 ounces), pin bones removed Available in Our Seafood Subscription Box
Salt and freshly ground pepper
2 tablespoons honey
2 tablespoons cider vinegar or red wine vinegar
1 large garlic clove, grated
3 tablespoons extra virgin olive oil
4 cups baby spinach (about 4 ounces)
1 navel orange, peeled and sliced
2 tablespoons coarsely chopped roasted nuts such as almonds, pecans, or walnuts
PREP THE SALMON
Position a rack 6 inches from the heat source and preheat the broiler to high. Set the salmon, skin side down on a sturdy baking sheet lined with aluminum foil and season with salt and pepper.
MAKE THE VINAIGRETTE
In a large bowl, combine the honey, vinegar, and garlic, then season with salt and pepper. Spoon half of the mixture over the salmon, evenly coating the surface. Whisk the oil into the remaining honey-vinegar mixture until combined.
COOK THE SALMON
Broil the salmon until cooked through and the glaze is lightly caramelized, 8 to 10 minutes depending on the thickness of the fillet. Watch carefully so the honey doesn’t burn. Break the salmon into large pieces, discarding the skin.
ASSEMBLE AND SERVE
Just before serving, add the spinach, orange, and salmon to the dressing and gently toss to coat. Season with salt and pepper and divide between 2 plates. Top with the nuts and serve right away. Enjoy!
PAIR IT UP
To balance the sweetness of the honey, pour an off-dry riesling or grüner veltliner.
SPICE IT UP
Add a pinch of cayenne pepper to the honey mixture for a bit of heat. Swap the orange with diced avocado, pears, melon, or mango.
Honey is rich in antioxidants and is better for blood sugar levels than refined white sugar.