Honey & Balsamic Glazed Salmon Spiral with Sesame-Orange Spinach
- 1 center cut salmon filet (about 1-1/2 to 2 pounds) - skin, belly, and pin bones removed
- 1 T Frantoio Olive Oil Buy now
- 1 T gray salt
- 1/4 tsp dry mustard powder
- 1/2 cup honey
- 1/4 cup 25-Year Balsamic Vinegar Buy now
- 2 10 oz. bags of spinach, stemmed and rinsed
- 2 T extra-virgin olive oil
- 2 T sliced garlic
- Zest of 1 orange
- 1-1/2 tsp sesame oil
- 1 T mixed black and white sesame seeds
Preheat oven to 400 degrees. Heat 2 T olive oil in large pan over high heat. Add sliced garlic and cook until golden brown. Add orange zest and spinach. Cook spinach, tossing frequently, until fully wilted and tender. Remove from heat, drizzle with sesame oil, and season to taste. Spread 1/3 spinach on plate and refrigerate. Cover remaining spinach and reserve warm. In a small bowl mix together honey and balsamic vinegar.
Using a sharp knife cut salmon into 4 lengthwise strips (from collar to tail). Lay the strips of salmon out flat and season on all sides with salt, pepper, and mustard powder. Line top of each salmon strip with equal amounts of cooled spinach, start from one end and roll the salmon/spinach up into a spiral, secure with wooden skewers. Heat 1 T olive oil in pan then add salmon spirals and brown for about 2 minutes. Turn salmon over and allow to brown for 1 minute on other side. Brush 1-2 T of honey/balsamic mixture over salmon and place in oven for 6-7 minutes. Remove salmon from oven and brush again with honey/balsamic. Arrange reserved warm spinach on a large platter. Remove skewers from salmon and place on top of warm spinach, spoon a bit more honey/ balsamic over salmon, sprinkle with mixed sesame seeds and drizzle a little more sesame oil over top.