Ingredients
Original
recipe makes 4 servings
1 lemon
1/2 cup honey
1 pound salmon fillets
Freshly ground Black Pepper Grinder
2 teaspoons Corn Oil
1 cup thinly sliced red onions
2 cloves garlic, thinly sliced
1 (5 ounce) package fresh baby spinach
1/2 cup dry white wine
1/2 teaspoon Crushed Red Pepper
1/8 teaspoon salt
1 tablespoon chopped, toasted pine nuts
Directions
1.Preheat oven to 450 degrees F. Grate
zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl.
Add honey and mix well. Line a baking sheet with foil; spray foil with cooking
spray. Place salmon fillets on baking sheet. Generously season with black
pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes
or until fish is lightly browned and flakes easily. Brush on remaining glaze as
needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
2.Heat oil in a large nonstick skillet
over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add
spinach and white wine. Continue to saute until spinach is wilted and most of
the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper
and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine
nuts. Serve immediately.
