Ingredients
4 6-ounce portions wild-caught salmon fillets
salt and pepper
4 Tablespoons extra virgin olive oil
¬Ω cup dry white wine
¬Ω cup balsamic vinegar
¬Ω orange, juiced
2 Tablespoons raw honey
1 lemon, juiced
1 pound of spinach
4 garlic cloves, chopped
Directions
Heat a heavy-bottom sauté pan over medium heat. Lightly brush salmon with 2 Tablespoons of olive oil and season with salt and pepper. Place in pan and cook 3-4 minutes per side.
In a separate saucepan, add wine, vinegar, orange and lemon juices and honey. Bring to a boil and reduce for 4 minutes.
After salmon is finished cooking, remove from pan, return pan to heat and add 2 Tablespoons of olive oil. Add garlic and cook for 2 minutes, then add spinach and cook until wilted. Serve salmon over spinach and drizzle with citrus glaze.
Recipes courtesy of Jason Longman of Atlanta
