Mustard & Dill Salmon

Here at the abode we are trying to be more diet friendly. Though we are all big fans of fried with gravy it just isn't kind to the waist-line. This dinner took about 35 minutes to prepare from start to finish. I served it with couscous to have a starch, I do love a rounded meal.

INGREDIENTS

Spice Rub:
1 teaspoon each dried mustard, dill
1/2 teaspoon salt & black pepper
1/8 teaspoon dried thyme

4 6 oz salmon fillets
2 teaspoons honey
8 cups spinach leaves
1 clove minced garlic (I use my microplane to grate the garlic right into the pan, be sure to have your spinach ready to go in or you will burn your garlic and have to start over)

1/2 cup red wine (Something you would drink, not cheap "cooking wine")

1 Tablespoon Dijon mustard

I began by making the spice rub, drizzling honey on the salmon and sprinkling the rub on the fish, reserving about 1/2 of the rub. I added olive oil to a large pan, grated in the garlic and quickly added the spinach. I filled the pan, let it cook down and filled the pan again to be sure to have enough. Spinach cooks down a lot so it is better to aire on the side of too much than too little. I also didn't salt it. I was worried as it cooked down it would be too salty. I suppose a small sprinkle would have been okay.

I took the spinach out of the pan and set it aside to stay warm. I heated some oil and browned the salmon. Once browned on both sides I put it in a 300 degree oven to cook through, you want it at 130 degrees. While I waited for the salmon to cook I added the wine, Dijon mustard and left over spice rub to the pan and reduced it to make a nice sauce.

To plate I made a pile of spinach which I laid the salmon on. I drizzled the red wine sauce over the fish and placed a rounded scoop of couscous on the side. Enjoy!