Recipe of Quick Maple Glazed Salmon with Cooked Spinach

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, maple glazed salmon with cooked spinach. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Maple Glazed Salmon with Cooked Spinach is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Maple Glazed Salmon with Cooked Spinach is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook maple glazed salmon with cooked spinach using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Maple Glazed Salmon with Cooked Spinach:

1. Prepare 1/2 cup orange juice
2. Make ready 2 tsp minced ginger (jar variety)
3. Take 1 tsp crushed garlic (jar variety)
4. Take 1/3 cup pure maple syrup
5. Take 4 4-6 oz. salmon fillets, without skin
6. Take 1 package 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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