Maple Salmon and Spinach

My infactuation with Salmon and Maple Syrup

has turned up again on our dinner plate.

I just love the combination!

This easy baked salmon recipe gets its sweet and tangy flavour

from four ingredients: orange juice, maple syrup, garlic and ginger.

Pair with wilted spinach for simple, elegant dinner.

INGREDIENTS (Serves 4)

1/2 Cup (125ml) Orange Juice

1/3 Cup (80ml) Maple Syrup
2 Tsp Ginger, freshly grated
1 Garlic Clove, crushed
4 x 180g Salmon Fillets, I like the skin on
Oil Spray 

Wilted Spinach
300g Baby Spinach Leaves
1 Tsp Oil
3 Garlic Cloves, thinly sliced
2 Tbsps Pine Nuts, toasted


METHOD

Preheat the oven to 200°C. Line a baking tray with baking paper.

Place orange juice, syrup, ginger and garlic in a small pan over medium heat, and bring to the boil.

Reduce the heat to medium-low and simmer for 8 minutes or until slightly reduced and syrupy.

Reserve half the maple glaze.

If using the salmon with the skin on, sear the skin in a fry pan for 2 minutes to crisp up.

Place salmon on a lined oven tray.  (If using the salmon with the skin on, place it skin side down on the tray.)

Use remaining glaze to brush over salmon fillets. Bake for 8-10 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway through cooking.

Meanwhile, heat the olive oil in a large non-stick frypan over high heat.

Add the garlic and stirfry for 2 minutes.

Add the baby spinach leaves and cook, stirring, for 2-3 minutes, until just wilted. Season to taste with sea salt and freshly ground black pepper.

To serve, divide the wilted spinach and salmon fillets among four serving plates, and drizzle salmon fillets with any remaining reserved glaze.