Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins

A rainy night in Santa Monica....we should be having soup or something...perhaps tomorrow.  I am determined to have a very healthy dinner tonight as I have been eating more than my share of junk lately.  I had a package of spinach in the fridge and thought I'd grill some fish and have steamed spinach and fresh green beans.  However, I wanted a little bit more pizazz in my spinach and in searching the Epicurious site I came across this scrumptious recipe from Bon Appetit's 2/10 issue.  Amazingly not 30 minutes before I had chosen salmon at the fish market, so this seemed like a must do!  The green beans may have to wait until tomorrow as there is plenty of spinach in this recipe to fulfill the greens quotient.

Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins, serves 2, Total time:  25 minutes

2 9-oz. bags spinach leaves
2 tbsp olive oil, divided
2 5-oz. salmon fillets with skin
1/3 cup chopped shallot (1 very large)
1/3 cup golden raisins
1/3 cup halved pitted Kalamata olives
3 tbsp balsamic vinegar
1 tbsp honey

Pour a few tbsp water into a heavy, large, nonsitck 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 tbsp 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, 3-4 minutes. Transfer to plate; wipe skillet clean.

Add 1 tbsp 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.

Bottom Line:  Nice flavors and a very simple dish to prepare, other than trying to turn spinach that is overflowing the pan....be prepared to have a few errant leaves here and there.  I confess that I did not cook the salmon in the pan (I hate splattering oil).  I broiled the fish for a less messy preparation, but there goes the one pan benefits of this dish.  Overall a winner, although that's a lot of spinach!