11.18.14 Maple Soy Glazed Salmon with Sauteed Spinach
Not long ago, I was in a particularly fall-like mood. My CSA had just arrived, chock full of fall veggies, and there was a crisp fall chill in the air. It was on that gloriously autumnal evening that I first whipped up this delicious salmon dish. Originally, it was a way to use up the copious amounts of potatoes and late season spinach in our latest CSA haul, but after trying it, it was so tasty, I instantly knew I had to make it again.
And then, a mere 3 weeks later, fall had fled and left us in what appears to be full-on winter. Not having had another chance to make that salmon in the final weeks of fall left me slightly disappointed. But, I still had potatoes and spinach to use up, and I figured I wouldn’t let a little wintry weather get in the way of my fall cooking. So, once again, I set to work making it; reducing maple syrup, soy and rice vinegar into a lovely glaze, brushing it atop salmon, and broiling to a bubbling, glossy shine; sauteeing spinach with tart-sweet apples, earthy shallots, and some crisp toasted walnuts; boiling and mashing beautiful golden butterball potatoes. Before I knew it, I was once again tucking into this most fall-like of meals. But as I devoured it, watching snow falling outside, I realized that although it started as a fall inspired dish, it was hearty and cozy enough for this wintery weather as well. In fact it’s the perfect dish to transition between fall and winter; fall-like enough to keep you from feeling too wintery, yet warm and satisfying enough to stave off cold, snowy weather.
Maple Soy Glazed Salmon with Sauteed Spinach
serves 2
The salmon and spinach are delicious when served atop mashed potatoes, but really any root vegetable mash would be tasty - celeriac, rutabaga, or turnips would make for one delicious dish as well.
- 2 Tbsp soy sauce
- 2 Tbsp maple syrup
- 1 Tbsp rice wine vinegar
- 10 oz salmon, cut into two equal portions
- 1 Tbsp butter
- 1 medium apple, peeled, cored, and diced
- 1 small shallot, chopped
- ¼ tsp salt
- ¼ tsp pepper
- 8 oz fresh spinach, tough stems removed, and roughly chopped
- ½ Tbsp apple cider vinegar
- 3 Tbsp toasted walnuts
- mashed potatoes for serving
1. Place oven rack at its highest position and preheat oven to 350 degrees.
2. Combine the soy sauce, maple syrup, and rice wine vinegar in a small saucepan, bring to a boil, then continue to cook over medium heat until mixture begins to reduce and thicken slightly, about 5 minutes.
3. Place salmon on a foil-lined baking sheet and pour all of the soy glaze over top, using a basting brush to help coat the salmon. Place pan in preheated oven, and bake for about 8 minutes.
4. After 8 minutes, remove salmon from oven, turn broiler on high, and use a basting brush to re-coat the salmon with and glaze that has pooled on the pan. Place salmon under broiler and cook until glaze is bubbling and glossy, about 2 minutes. Remove from oven and keep salmon warm while you finish the spinach.
5. Start the spinach while the salmon bakes: Heat 1 Tbsp butter in a large pan over medium heat, and once melted, add the apple, shallot, salt, and pepper. Cook, stirring often, until shallot and apples are soft, about 3-5 minutes. Add the spinach and cider vinegar and stir, cooking until spinach is just wilted. Remove from heat and season with additional salt and pepper to taste.
6. Serve salmon atop mashed potatoes, and top each piece with half of the spinach mixture. Enjoy immediately.
