Friday, 1 January 2016

Salmon and Spinach with a Balsamic Sauce

You have probably noticed that I post a lot of recipes from Soscuisine.  I actually have a premium membership with them for my menu plan to help control my diabetes.  This plan actually allows me to alter the menu if I don't like something, prepares my grocery list and prints out the recipes.  They have menu plans for many different lifestyles and health issues.

Anyone can go to their website and see recipes but it is the menu plans that makes the site awesome.  Even the dietitian at our local hospital's Diabetic Clinic thinks it is an excellent plan.  The only thing she suggested changing was putting the morning snack to an evening snack.

I always feel great when I stick to this menu and like crap when I don't.

This recipe is simple and delicious and even Hal likes it . . . 

Salmon and Spinach with a Balsamic Sauce

2 servings
Preparation 10 min 
Cooking 30 min
290 calories per serving 


1/4 cupwhite wine 65 mL
1/4 cupbalsamic vinegar 65 mL
1 tbsphoney22 g
240 gspinach 9 cups
1 pinchsalt [optional] 0.1 g
300 gsalmon fillet, cut into servings 
2 tspcanola oil10 mL
 ground pepper to taste  

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.


  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.


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.

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