Maple Glazed Salmon with Cooked Spinach
Maple Glazed Salmon with Cooked Spinach

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, maple glazed salmon with cooked spinach. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Maple Glazed Salmon with Cooked Spinach is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Maple Glazed Salmon with Cooked Spinach is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have maple glazed salmon with cooked spinach using 6 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Maple Glazed Salmon with Cooked Spinach:
  1. Prepare orange juice
  2. Make ready minced ginger (jar variety)
  3. Make ready crushed garlic (jar variety)
  4. Prepare pure maple syrup
  5. Take 4-6 oz. salmon fillets, without skin
  6. Prepare frozen, chopped spinach
Instructions to make Maple Glazed Salmon with Cooked Spinach:
  1. Preheat oven to 400°F.
  2. Line a baking pan with parchment paper and coat paper with cooking spray.
  3. Place orange juice, syrup, ginger and garlic in a small pan over medium heat, and bring to a boil. Reduce the heat to medium-low and simmer for 8 minutes or untilslightly reduced and syrupy
  4. Place salmon on prepared tray. Reserve half the maple glaze. Pour remaining glaze over salmon fillets
  5. Bake for 12-18 minutes. Salmon should flake easily with a fork. Thermometer inserted into center of salmon should read > 145°F. Drizzle reserved glaze over salmon and serve with spinach. Serves 4.
  6. Spinach Directions: Meanwhile prepare frozen spinach in microwave-safe covered dish according to package directions. Keep covered until salmon is ready to be served
  7. Store and Save for later:
  8. Refrigerate: Refrigerate within 30 minutes of cooking. Store in an air-tight glass/Pyrex container for up to 4 days.
  9. Freeze: Store in an air-tight glass/Pyrex container for up to 2-3 months. (Thaw overnight in refrigerator).

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