Can we please talk about what happened to the weekend? I feel like a million things and at the same time nothing was accomplished. All of a sudden it was Sunday night and I had no blog post ready for Monday… no pictures edited… nothing.
So about this weekend, we had a major shop day on Saturday. My boyfriend needed to get fitted for a tux, clothes for an upcoming work trip to the Philippines (we didn’t even have time energy for shoes that he needed), I needed clothes for work, grocery shopping, and a trip to the craft store for cake decorating items all in one day. We came home exhausted and passed out early watching the Olympics.
I then baked, filled and frosted cupcakes that I didn’t even have the energy to take pictures of. They are lemon and delicious and I will be making them again to share with you.
I somewhere in the middle of all this made a birthday cake too.
Sunday was also the first game of our beach flag football team and I was dreading playing just because I felt like I still had a million more things to do, but I’m so glad I went. We won! Plus, I needed some physical activity and fresh air. Afterwards, my sweet boyfriend (who puts up with all my craziness and definitely deserves some type of medial or plaque) and I got Mexican food and watch more Olympics until I no longer could keep my eyes open.
So that was the crazy weekend that kept me from telling you about this amazing salmon. I make this dish a lot, mostly because the guy that deserves an award for putting up with me requests it a lot. It’s a quick dinner with relatively no mess. I typically serve it with spinach or a kale salad, or both!
The recipe that inspired this version called out for apple cider to be used instead of apple cider vinegar. I made it on accident with the apple cider vinegar and actually prefer it because it gives the salmon that extra kick of flavor, without all the sweetness. You love it not only because it’s delicious, but also because it leaves you full without feeling stuffed. And who doesn’t need some good fatting Omega 3s in their life.
I’m hoping for a less stressful week, which I doubt because it includes a boyfriend leaving for 2 weeks (including Valentine’s Day!!!) for the Philippines, my regular crazy work schedule, blogging, and everything else. Ahhhhhhhhhhhh!!!!
- ½ cup apple cider vinegar
- 1¼ tablespoons honey
- 4 skinless salmon fillets (about 6 ounces each)
- 1 teaspoon olive oil
- salt and pepper, to taste
- 2 lemons, cut in half
- 1 tablespoon butter
- 12 ounces fresh baby spinach
- 1½ tablespoons white wine
- Preheat the oven to 350 degrees. Place the salmon fillets in a baking dish large enough to hold the salmon in one layer.
- In a saucepan over medium-high heat, bring the apple cider and honey to a boil and let the mixture simmer until it reduces by half.
- Pour the mixture over the salmon and let it sit for 10 minutes.
- Heat olive oil in a large skillet with an oven proof-handle on medium-high. Sprinkle the flesh side of the salmon with salt and pepper. Place the fish in the pan and cook 2 minutes, brushing top with cider glaze so that the fish begins to caramelize.
- Turn the salmon fillets over and brush with the remaining cider glaze. Add the lemon halves to the skillet and transfer to the oven. Bake 6 to 8 minutes or until the salmon flakes when touched with the tip of a knife.
- While the salmon is cooking, in another large skillet over medium high heat, melt the butter. Add the spinach, salt and pepper. Cook for one minute, or just until the leaves begin to wilt. Pour the wine in the skillet and continue cooking for one to two minutes or until tender.
- Drain any excess liquid from the spinach and divide among four plates. Arrange salmon on top of spinach and garnish with a lemon half.