Grilled Salmon with Fig Balsamic Sauce over Sautéed Spinach
4 6-8ounce Johnny Seafood salmon fillets (with skin) about 1-inch thick
Extra Virgin Olive oil
Kosher Salt and freshly ground pepper
½ cup fig balsamic vinegar
2 tablespoons raisins
2 tablespoons extra virgin olive oil
½ sweet onion, chopped
2 cloves garlic, thinly sliced
2 bunches spinach, trimmed
1 tablespoon fresh lemon zest
Salt and pepper to taste
Rub salmon fillets with olive oil and season with salt and pepper to taste. Prepare a medium-high hot grill. When grill is ready place salmon flesh side down on grill grate over direct high heat. Cook 6-8 minutes and turn fillets over to continue cooking on other side until desired doneness. (2-3 minutes for medium rare). Remove by slipping a spatula between the skin and flesh. (If the salmon is done, it easily can be separated from the skin) Tranfer to a bed of sautéed spinach (as prepared below). Drizzle a couple of tablespoons of fig balsamic vinegar over the grilled salmon atop the greens.
Plump raisins in cold water in a bowl for 10 minutes, drain and reserve. Heat
olive oil in a skillet, add onion and garlic and sauté until soft, 4-5
minutes. Add spinach and sauté for 1 minute until well mixed. Cover and
continue to cook for 2-3 minutes until the spinach is wilted. Add lemon zest
and raisins. Season with salt and pepper.