Salmon and Spinach with a Balsamic Sauce

60 Reviews
93% would make this recipe again

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Preparation : 10 min Cooking : 30 min
270 calories/serving

Ingredients

3 tbsp white wine 45 mL
3 tbsp balsamic vinegar 45 mL
2 tsp honey 14 g
240 g spinach 9 cups
1 pinch salt [optional] 0.2 g
300 g salmon fillet, cut into servings
2 tsp canola oil 10 mL
ground pepper to taste [optional]

Before you start

The salmon can be cooked using either an outdoor grill or in a thick-bottom pan on the stovetop.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Pour the white wine, balsamic vinegar, and honey into a small saucepan then bring to a boil. Cook over medium heat until the volume is reduced by half and a syrupy consistency is obtained, about 20 min. Set aside.
  2. Prepare the spinach. Wash and drain rapidly then transfer to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Add salt, cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Avoid overcooking otherwise the spinach will become brownish. Transfer the spinach to a colander, press to remove excess water, then set aside.
  3. Cut the salmon fillet into servings. Lightly oil each piece on both sides. Heat a grooved, thick-bottom frying pan or a nonstick pan. When hot, add the fish, skin side down, and cook until the edges become opaque and lighter coloured, about 5 min. Turn and cook an additional 5 min. Peel off the skin then season with salt and pepper. Check with a fork to see if it is cooked through. Alternatively, cook the fish on a hot grill.
  4. Transfer the spinach to the warmed serving plates, place the fish on top, then drizzle with the balsamic syrup. Serve.

Observations

The balsamic reduction can be prepared a few days ahead and any unused quantity can be stored a few months in the refrigerator for future use.

Nutrition Facts Table

per 1 serving (230 g)

Amount

% Daily Value

Calories

270

Fat

9 g

14 %

Saturated 1.5 g
+ Trans 0.1 g

8 %

Cholesterol

110 mg

Sodium

140 mg

6 %

Carbohydrate

13 g

4 %

Fibre

2 g

8 %

Sugars

10 g

Net Carbs

11 g

Protein

32 g

Vitamin A

172 %

Vitamin C

14 %

Calcium

12 %

Iron

29 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Pantothenic Acid, Zinc
Source of  :
Calcium, Copper, Fibre, Omega-3, Vitamin B1, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 3 ½
Fats ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

60 Reviews (56 with rating only) 93% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

This was very good. I wished there was a little bit more sauce, though.

Useful 2
april 05, 2009 | I would make this recipe again

This was extremely good. I think I might just use frozen spinach next time, and spring for an expensive balsamic. Also, I generally bake my fish, I find it cooks them evenly and leaves them nice and moist.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

This turned out A-MAZE-ING! I drizzled the sauce over potatoes, too. It looked and tasted like a gourmet meal!

Useful 0

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