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Mixx a Meal Recipes
provided by Nancy Hebb, Director of the Bayview School of Cooking
Listen for Nancy twice daily on Mixx 96.1fm KXXO
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.
