Balsamic glazed salmon with spinach, olives and raisins

2 servings

25 minutes

Salmon in balsamic glaze with spinach, olives, and raisins is an elegant dish of French cuisine that combines subtle flavor nuances and sophistication. The deep aroma of balsamic vinegar, softened by honey's sweetness, beautifully complements the rich, buttery taste of salmon, creating a harmonious balance. Tender spinach combined with tangy olives and sweet raisins adds complexity to the texture, making each bite layered and memorable. French chefs appreciate such dishes for their ability to be both simple and refined, easy to prepare yet impressive. It is the perfect choice for a romantic dinner or special occasion where flavor delicacy and visual appeal are important.

Energy value per serving

• Calories: 704.9
• Proteins: 49g
• Fats: 36.7g
• Carbohydrates: 39.2g

Ingredients

• Fresh spinach leaves: 500 g
• Olive oil: 2 tbsp
• Salmon fillet: 2 pc
• Shallots: 1 head
• Pitted olives: 60 g
• Honey: 1 tbsp
• Balsamic vinegar: 3 tbsp
• Light raisins: 60 g

Cooking steps

1. Pour a few spoons of water into a large skillet and place it over medium heat. Add half of the spinach and stir with two wooden spoons until it softens, about 2 minutes. Add the remaining leaves, stir, and cook for a while, ensuring the spinach retains its color. Transfer to a colander set over a bowl.

   Required ingredients:

   • Fresh spinach leaves: 500 g

2. Wipe the pan and add 1 tablespoon of oil. Place it over medium heat. Season the fish with salt and pepper and place it in the heated pan. Fry until golden brown for 3 minutes, then flip and fry for another 3-4 minutes until cooked. Transfer to plates.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Salmon fillet: 2 pieces
   • Olive oil: 2 tablespoons
   • Salmon fillet: 2 pieces
   • Olive oil: 2 tablespoons

3. Wash the pan, dry it, and add 1 tablespoon of olive oil. Add finely chopped shallot, half the olives, and raisins. Cook for 1 minute, then add spinach, mix well, and cook for another minute. Season with salt and pepper and serve on plates, next to the fish.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Shallots: 1 head
   • Pitted olives: 60 g
   • Light raisins: 60 g
   • Fresh spinach leaves: 500 g

4. Pour balsamic vinegar and honey into the pan. Bring to a boil and cook for 30 seconds. Drizzle the glaze over the fish and spinach, and serve.

   Required ingredients:

   • Balsamic vinegar: 3 tablespoons
   • Honey: 1 tablespoon