· 1/2 cup unfiltered apple juice or apple cider (not hard cider)
· 1 1/2 tablespoons honey
· 4 salmon fillets (6 ounces each)
· 1 Tbsp olive oil
· 2 teaspoons lemon juice
· 1 Tbsp butter
· 8 ounces fresh baby spinach
· Freshly ground black pepper
· Lemon slices for garnish
1 Boil the apple cider and honey in a small shallow pan on medium high heat until the mixture reduces by about half. Let cool. Put the salmon in a single layer. Pour the glaze over the salmon. Let it sit for 5 minutes, turn and allow it to sit for another 5 minutes.
Heat olive oil in a large skillet on medium-high. Add salt to the flesh side of the salmon. Place the fillets flesh side down in the olive oil. Cook for 2 minutes on medium high heat. Brush the sides of the fillet as you cook it. Turn the salmon over and add the remaining glaze. Spritz salmon with a little lemon. Lower the heat to medium. Cook for 3 to 5 minutes. Only allow salmon to barely cook through. Remove from heat. Brush any pan juices over the top of the fillets. Cover to keep warm.
In a separate pan, melt the butter. Add the baby spinach to the pan. Cook until the spinach begins to wilt. Turn the leaves over in the butter. Add salt and pepper. Cook for another minute or two until all leaves are wilted.
Add spinach to plate then place salmon on top. Serve and enjoy.