Tuscan Salmon:
Tuscan Salmon
Courtesy of Vital Choice Seafood
This Italian recipe offers simple Mediterranean elegance. Makes 4 servings.
- 1 tsp each salt, ground mustard and dried thyme, crushed
- 1/2 tsp ground pepper
- 4 salmon fillets (6 oz. each)
- 2 tsp honey
- 3 tsp olive oil, divided
- 2 quarts spinach leaves
- 1/2 tsp minced garlic
- 2 cups halved red seedless grapes
- 1/2 cup dry red wine
- Salt (to taste)
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixture; reserve any remaining seasoning mixture.
Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets.
Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F 10 minutes.
Sauté grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half.
Serve salmon on spinach; top with grape sauce.
Editor's note: We consider organic whole foods from both plant and animal kingdoms to be a major key to superior health. We also think it's terribly important to eat fish at least twice a week to get the essential fatty acids. Here at our house, we only eat wild Alaskan salmon and other wild seafoods from our friends at Vital Choice. Click here to visit Vital Choice Seafood.
Click Here to share this page with your friends, website visitors, ezine readers, social followers and other online contacts.Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.
Health & Beyond Online
P.O. Box 755
Earl, NC 28038-0755Contact Us
License, Terms of Use, and Privacy PolicyClick here for Other Chet Day Websites
H&B Online and Content © 1993-2009 by Chet Day
