What's for dinner this week? Salmon is a good source of Omega 3 oil and is super healthy, serve it on a bed of organic spinach along with baked potatoes and you have a very nutritious meal for your family. Look for wild salmon as it's the healthiest choice and you'll find it tastes much better than farmed fish. I grew up eating salmon, we never had tuna so it's one of my comfort foods. I prefer to use real butter over margarine in all my recipes. I use organic apple juice that I've made myself or purchased. Let me know how you like it if you use the cider and wine. If there is any leftover salmon, I usually make extra, this version makes a fantastic gourmet sandwich filling. Enjoy!

Ingredients for glazed salmon:
1/2 cup organic apple cider or apple juice (not hard cider)
1 1/4 tablespoons organic honey
4 wild salmon fillets (6 ounces each)
Watkins Sea Salt and Watkins organic black pepper, to taste
1 tablespoon Watkins grapeseed oil
1 organic lemon, quartered

Ingredients for spinach:
1 tablespoon butter
12 ounces fresh organic baby spinach
1 1/4 tablespoons white cooking wine or apple cider or organic apple juice

Cooking instructions: In a small saucepan bring the honey and cider or apple juice to a boil over medium-high heat.  Simmer until the mixture has reduced by half.  Place the salmon in a large dish in single  layer, skinned side up.  Drizzle the honey cider mixture over the salmon and let marinate for about 10 minutes. It can be prepared up to this step and kept in the fridge until you are ready to prepare the meal.  

Preheat the oven to 350 F. Then, heat a large oven proof skillet on the stove over medium-high heat, add grapeseed oil.  I use my cast iron skillet. Season the flesh side of the salmon with salt and pepper and place into the pan with the flesh side down.  Brush the top with the honey cider glaze until the fish begins to caramelize, this will take approximately 2 minutes.  Flip the fish over and drizzle with the rest of the glaze and add the lemon quarters, cut side down.  Place in the oven and bake for 7 minutes or until the salmon flakes easily.

To prepare the spinach, melt butter in another large skillet over medium heat.  When the butter is melted add salt, pepper and spinach.  When the leaves begin to wilt, add the wine and cook for 2 minutes. Drain spinach.  Arrange the spinach on a platter, place salmon on top and garnished with the lemon quarters.