Jim Coleman Recipes

Mediterranean Style Salmon

For this recipe you will need:

• 1 teaspoon kosher salt
• 1 teaspoon ground mustard seed
• 1 teaspoon dried thyme, crushed
• ½ teaspoon ground pepper
• 4 salmon steaks or fillets (6 ounces each)
• 2 teaspoons honey
• 3 teaspoons olive oil, divided
• 2 bags fresh spinach leaves
• 3 gloves garlic, minced
• ½ cup seedless red grapes
• 1 cup cherry tomatoes, halved
• 1 tablespoon capers
• ½ cup dry red wine

Combine salt, mustard, thyme and pepper. Mix well. Rub fish with honey and sprinkle seasoning mixture over all. (reserve any left-over for the sauce)

Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets, cook to desired doneness. Set aside and keep warm.

Toss spinach and garlic with remaining oil and saute in pan until wilted. Remove from pan and reserve with fish.

Sauté grapes in skillet. Add wine, tomatoes and capers. Bring to boil and season to taste with remaining seasoning mixture and salt; continue boiling to reduce by half. Serve salmon on spinach and top with sauce.

Makes 4 servings