Buffet Olives - Balsamic-Glazed Salmon with Spinach, Olives and Sultana Raisins - The largest Table Olive producer in South Africa

Buffet Olives - Balsamic-Glazed Salmon with Spinach, Olives and Sultana Raisins - The largest Table Olive producer in South Africa

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Balsamic-Glazed Salmon with Spinach, Olives and Sultana Raisins

INGREDIENTS

500g spinach leaves 2 tablespoons olive oil, divided 300g salmon fillets with skin 1/3 cup chopped shallot 1/3 cup halved pitted Buffet Olives Calamata Style Olives 1/3 cup sultana raisins 3 tablespoons balsamic vinegar 1 tablespoon honey

METHOD

1. Pour a few tablespoons of water into a heavy large non-stick skillet. Place over medium-high heat. Add 1 bag of spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of the leaves are wilted for 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 a strainer set over a bowl. 2. 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 the centre, 3 to 4 minutes. Transfer to plate; wipe skillet clean. 3. Add 1 tablespoon olive oil to the same skillet. Add chopped shallot, halved olives, and sultana 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. 4. Add balsamic vinegar and honey to the skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.

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INGREDIENTS

500g spinach leaves 2 tablespoons olive oil, divided 300g salmon fillets with skin 1/3 cup chopped shallot 1/3 cup halved pitted Buffet Olives Calamata Style Olives 1/3 cup sultana raisins 3 tablespoons balsamic vinegar 1 tablespoon honey

METHOD

1. Pour a few tablespoons of water into a heavy large non-stick skillet. Place over medium-high heat. Add 1 bag of spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of the leaves are wilted for 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 a strainer set over a bowl. 2. 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 the centre, 3 to 4 minutes. Transfer to plate; wipe skillet clean. 3. Add 1 tablespoon olive oil to the same skillet. Add chopped shallot, halved olives, and sultana 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. 4. Add balsamic vinegar and honey to the skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.