Ingredients Jump to Instructions ↓

  1. 4 piece(s) (4 oz. each) salmon fillets salt and pepper , to taste 4 tablespoon(s) olive oil 2 tablespoon(s) red currant jelly 1 tablespoon(s) (prepared) mustard 1 teaspoon(s) (ground) black pepper 1/8 teaspoon(s) (ground) cloves 1/8 teaspoon(s) cayenne pepper 2 clove(s) garlic , minced 1 pound(s) baby spinach , washed and dried 2 whole(s) green onions , finely chopped

Instructions Jump to Ingredients ↑

  1. Sprinkle salmon with salt and pepper. Combine 2 Tbsp. olive oil, red currant jelly, mustard, black pepper, cloves and cayenne in a small bowl. Brush mixture onto salmon. Mist a grill pan with cooking spray and warm over medium-high heat. Place salmon in pan; grill for 10 to 12 minutes, turning once. (May also be baked in a 400°F oven on a lightly greased baking pan for 10 to 12 minutes. If using oven method, do not turn.) In large skillet over medium heat, cook garlic in remaining 2 Tbsp. oil for 1 minute. Add spinach; cover and cook 8 minutes, stirring once. Season with salt and pepper, to taste. To serve, divide spinach onto four plates. Top with salmon and sprinkle with green onions.


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