Leftover Maple Garlic Salmon with Wilted Spinach
Salmon is great the next day, especially cold, and crumbled on cheese and crackers or added to a salad. I paired the rest of my Maple Garlic Salmon with a wilted spinach, tomato, and fire roasted pepper salad and a fresh dressing.
The wilted spinach was super easy. I bought the spinach in the Boulder Farmers’ Market, and it of course looks different from the spinach you can usually purchase in Whole Foods. Also, it is now loud and clear that spinach should be consumed cooked, or at least partially heated up, to benefit from its nutrients while not allowing the spinach to leach nutrients from your body. Say goodbye to raw spinach…
I rinsed the spinach and threw it in a sauté pan, still wet, added some chopped farmers’ market tomato, and a fire roasted pepper (which I always keep in the pantry), some salt, and pepper. I let this cook until the spinach softened. No oil. No nothing. Took it off the heat, and plated it.
The element that ties this all together is the dressing.
Ingredients:
- 2 tsp Evaporated Cane Juice
- 1 TB Apple Cider Vinegar
- 1/4 cup Olive Oil
- 1 TB Honey Mustard
- a pinch of yellow Curry powder
- a sprinkle of cinnamon
Whisk the dressing together, pour it over the spinach sautée and the salmon, and you have a meal in just minutes.
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