Glazed Salmon

• Course Main Course
• Cuisine Low Carb

Prep time

Cook time

Servings

Ingredients

• 1/2 Cup Apple Cider not hard cider
• 1 1/4 Tablespoons honey
• 4 Salmon skinless filets
• 1 Teaspoon olive oil
• 2 Lemons cut in half
• 1 Tablespoon Butter
• 12 Ounces Baby Spinach fresh
• 1 1/2 Tablespoons White Wine
• Salt and Pepper
• Crunchmaster Rosemary and Olive Oil Multi-Seed Crackers finely ground, for garnish

Instructions

1. Preheat oven to 350°.
2. Place salmon fillets in baking dish large enough to hold 4 fish in one layer.
3. Bring cider and honey to a boil in saucepan over medium-high heat; let mixture bubble steadily until reduced by half. Pour over salmon; let rest for 10 minutes.
4. Heat olive oil in large skillet with oven-proof handle on medium-high heat.
5. Sprinkle flesh side of salmon with salt and pepper; place in pan. Cook for 2 minutes, brushing top with cider glaze until salmon begins to caramelize.
6. Turn fillets over; brush with remaining glaze; add lemon halves.
7. Transfer skillet to oven; bake for 6 to 8 minutes or until salmon flakes easily when tested with tip of a knife.
8. While salmon is cooking, melt butter in another large skillet over medium-high heat. Add spinach, salt and pepper. Cook for 1 minute, or until leaves begin to wilt. Pour wine over spinach; continue cooking for 1 to 2 minutes more or until tender.
9. Drain excess liquid from spinach and divide among 4 plates.
10. Arrange one fillet on top of spinach; garnish with lemon half.
11. serve with wild rice