2 Servings 25 min Cook
1/3 Cup (not packed) Raisins
2 Package (10 oz) Spinach
2 Tbsp Olive Oil
5 1/3 Tbsp chopped Shallots
2 Fillet Pink Salmon
1/4 Cup Olives
3 Tbsp Balsamic Vinegar
1 Tbsp Honey
Pour a few tablespoons water into heavy
large nonstick skillet.
Place over medium-high
heat.
Add 1 bag spinach (skillet will
be full).
Using 2 wooden spoons, turn and
toss spinach until most of leaves are wilted,
about 2 minutes.
Add remaining spinach
leaves in 2 batches.
Turn and toss spinach
until just wilted but still bright green.
Transfer cooked spinach to strainer set
over bowl.
Wipe skillet dry if necessary.
Add 1
tablespoon oil and heat over medium-high
heat.
Sprinkle salmon with salt and pepper.
Place in skillet, skin side up.
Sear until
brown, about 3 minutes; turn fish.
Cook
until just opaque in center, 3 to 4 minutes.
Transfer to plate; wipe skillet clean.
Add 1 tablespoon olive oil to same
skillet.
Add chopped shallot, halved olives,
and golden raisins.
Stir 1 minute.
Add
spinach; toss until heated through, about
1 minute.
Season to taste with salt and
pepper.
Mound spinach mixture on plates.
Top with salmon.
Add balsamic vinegar and honey to
skillet.
Boil until reduced to glaze, about
30 seconds.
Spoon glaze over salmon and
spinach and serve.