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.
2.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.
3.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. , broil on high over heat the last few minutes of cooking.
4.Heat oil
in a large nonstick skillet over medium-high heat. Add onions and garlic and
saute 4 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.
5.Divide spinach evenly on top of salmon
fillets; sprinkle with pine nuts. Serve immediately.