Balsamic Maple Glazed Salmon with Steamed Spinach and Sautéed Cherry Tomatoes

 It has been a bumpy road trying to bring in spring.  From one day to the next I have no idea what to expect!  It can be in the 80s on one day and drop 30 degrees the next.  The only spring-thing I have control over is the menu!  

At Christmas our daughter in Seattle sent us a wonderful box of seafood from Sitka Salmon Shares. It was a wonderful surprise and we have enjoyed each meal of wild Alaskan seafood: salmon, cod or halibut from our box.  Sitka Salmon Shares is a wonderful way to enjoy fresh seafood and support our small fishing families in Alaska!  Purchasing a share provides you with a box of fresh seafood each month during fishing season.  Take a look at their webpage to get an idea of what is available.  

Last night I felt like cooking as if it was spring!  While the tomatoes are in the ground and there are blossoms galore, it is definitely not warm enough for anything exciting to happen....except at the dinner table.  Last night we had a quick and easy meal of grilled salmon with steamed spinach and sautéed cherry tomatoes.  It was served on some roasted and smashed baby white potatoes.  

Balsamic Maple Glazed Salmon with Steamed Spinach and Sautéed Cherry Tomatoes
adapted from A Taste of Excellence by Rudi Sodamin

Yield:  4 servings

1/4 cup orange juice
1/4 cup maple syrup
5 Tbsp balsamic vinegar, divided
4 tsp finely minced garlic
3 Tbsp olive oil, divided
4 salmon steaks or fillets
Sea Salt and fresh ground Pepper
2-3 handfuls of fresh baby spinach, well washed
1 cup yellow grape tomatoes
1 cup Organic Sugar Plum Tomatoes (or your favorite cherry tomatoes)
Smashed or mashed potatoes (optional)

In a small sauce pan combine orange juice, maple syrup, 3 Tablespoons balsamic vinegar, and 2 teaspoons  garlic.  Bring to a boil and cook for 5-6 minutes.  Stir in 1 Tablespoon olive oil.

Season salmon with salt and pepper.  Brush the salmon generously with the glaze.  Grill until cooked through, about 5 minutes on each side. (Depending on the thickness of the salmon.)

Place the washed spinach in a saucepan over medium heat.  Cover and steam with only the water clinging to the leaves, stirring once until wilted.  Season with salt and pepper and set aside.

Heat two Tablespoons olive oil in a skillet over medium-high heat.  Add the tomatoes and remaining 2 teaspoons garlic.  Sauté for a few minutes.  Do not allow the garlic to burn.  Add the remaining 2 Tablespoons of balsamic vinegar.  Sauté for another minute or two.  Season with salt and pepper.

Place the smashed or mashed potatoes (if using) on the plate.  Top the salmon with some of the spinach.  Spoon the tomatoes alongside the salmon and serve.

This was a wonderful way to welcome spring...just a wee bit early.  It was a fresh and tasty meal.  Definitely one that will be repeated!


  1. We don't have salmon from Alaska, but do enjoy the BBQ cut salmon we buy at Trader Joe's. I just bought salmon, cherry tomatoes, and spinach today!! How did I know you'd have a recipe for me?! Thanks, Kathy. xoA

  2. The salmon sounds delicious and your plated shot looks very appealing.


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