Steps to Make Favorite Maple Glazed Salmon with Cooked Spinach

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, maple glazed salmon with cooked spinach. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Maple Glazed Salmon with Cooked Spinach is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Maple Glazed Salmon with Cooked Spinach is something which I have loved my whole life.

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

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

1. Get orange juice
2. Get minced ginger (jar variety)
3. Prepare crushed garlic (jar variety)
4. Get pure maple syrup
5. Get 4-6 oz. salmon fillets, without skin
6. Take frozen, chopped spinach

Steps 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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