As promised, I made the Honey-Soy Glazed Salmon with Spinach and Peppers from the new issue of Real Simple magazine. Kaitlyn suggested a side dish of sushi rice with seaweed, rice vinegar and sesame seeds added. Quite a delightful combo. The spinach recipe calls for three whole bunches of spinach, and we ate all of it. Need more spinach in your diet? Wilt it! So good. I’ll give you the pics first, followed by the recipe. And btw, you can easily modify this for one, two, three, four or more peeps (the recipe serves four, we had a piece of salmon leftover). Pretty hard to mess it up…
Missy doing dishes:
Missy strung up our apron line:
Kaitlyn worked the lighting for the apron photoshoot:
Ok, back to business. As you will notice, it really is a simple dish to prepare. Here’s the recipe from Real Simple (excluding the rice):
Honey-Soy Glazed Salmon with Spinach and Peppers (321 cals/15 fat g/3 fiber)
- 1 tablespoon honey
- 3 teaspoons low-sodium soy sauce
- 1 skinless salmon fillet (1 1/4-pound piece), cut into 4 pieces
- kosher salt and black pepper
- 1 tablespoon canola oil
- 1 red bell pepper, thinly sliced
- 1 tablespoon chopped fresh ginger
- 3 bunches spinach, thick stems removed (about 12 cups)
- 1 tablespoon toasted sesame seeds
- Heat broiler. In a small bowl, combine the honey and 1 teaspoon of the soy sauce.
- Place the salmon on a foil-lined broiler-proof baking sheet and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil for 5 minutes. Spoon the honey mixture over the salmon and broil until the salmon is opaque throughout, 2 to 5 minutes more.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell pepper and cook, tossing occasionally, until just tender, 3 to 4 minutes; stir in the ginger.
- Add the spinach and ½ teaspoon salt and cook, tossing, until just wilted, 2 to 3 minutes. Add the remaining 2 teaspoons of soy sauce. Serve with the salmon and sprinkle with the sesame seeds.