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    Balsamic Glazed Salmon with Spinach, Olives, and Golden Raisins Recipe

    (serves 2)

    4 tbs olive oil
    1 ea 9-ounce bags spinach leaves
    Kosher salt and pepper to taste
    2 ea 5-ounce salmon fillets with skin
    3 thyme sprigs
    1 garlic clove, cracked by hand
    1/3 cup (about 1 very large) chopped shallots
    1/3 cup Kalamata olives, pitted and halved, or chopped
    ┬╝ cup white wine
    1/3 cup golden raisins
    1/8 cup balsamic vinegar
    3 tbs honey


    1. Pour a few tablespoons of water and 2 tbs olive oil into heavy bottomed large skillet, over medium-high heat.
    2. Add 1/2 bag spinach (skillet will be full). Using tongs, toss spinach until most of leaves have wilted, about 2 minutes.
    3. Add remaining spinach leaves. Turn and toss spinach until just wilted but still bright green. Season the spinach with salt and pepper. Transfer cooked spinach to strainer set, over bowl.
    4. Wipe skillet dry.
    5. Add 1 tablespoon of olive oil to the pan then heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes.
    6. Remove the salmon from the pan and transfer to plate. Keep warm but not hot.
    7. Add the last 1 tablespoon of olive oil to same skillet.
    8. Add the thyme sprigs, garlic, shallots and halved olives to the pan. Sautee for about 1 minute.
    9. Add the white wine, golden raisins, balsamic vinegar and honey.
    10. Allow to reduce until it starts to resemble a glaze. Remove from heat and Season with salt and pepper.
    11. Mound spinach mixture on plates. Top with salmon then the glaze.

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