This dish is pretty much perfect.  It has spicy, sweet, crunchy, garlicy and savory flavors all in one!!!  I found the maple glazed salmon on one of my fast favorite blogs – Lexi’s Clean Kitchen – so so so good!  I adapted a bit, but it was REALLY spicy, so I would check out her original.  If you like SPICY then go with mine – I’ll put her options on there as well.

I bought the salmon from Trader Joe’s – frozen, and 3 filets came in the pack, so of course, I had a friend over, and then had leftovers as well.  Tonight I sliced up the leftover salmon and placed it on a bed of fresh spinach with carrots and almonds, and threw on some Spicy Thai Peanut Dressing also from Trader Joe’s!  SO good, and super easy.  Don’t let that salmon go to waste!

 

Now, let’s return to talking about the main dish…   The salmon cooks really fast, so sauté the spinach when you put the salmon in.  I chopped up some apple slices and pomegranate seeds and placed those on the top, which really gave it a nice, sweet crunch.  I mean…. this dish is just wow!!

Ingredients for Spinach 

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Lemon (optional)

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.