Honey Apple Cider Glazed Salmon

1. Stage

Make apple cider honey glaze: Put the apple cider and honey in a small shallow pan on medium high heat. Let it come to a boil and boil it until the mixture reduces by about half, leaving you with a little more than 1/4 cup of glaze. Let cool for a minute.

2. Stage

Let raw salmon fillets sit in prepared glaze: Arrange the salmon fillets (skin-side down, if using skin-on salmon fillets) in a rimmed dish large enough to fit all of the fillets in a single layer. Pour the honey cider glaze over the salmon. Let it sit for 5 minutes, then turn the salmon pieces over and let sit for another 5 minutes in the glaze.

3. Stage

Place fillets in hot pan flesh side down: Heat olive oil in a large skillet on medium-high. (It helps to use a relatively stick-free pan like hard anodized aluminum.) Sprinkle the flesh side of the salmon fillets with salt. Place the fillets flesh side down (skin-side up) in the hot pan. Cook for 2 minutes on medium high heat. As you cook the fish, brush the sides of the fillets with some of the glaze.

4. Stage

Turn fillets over so flesh side up: Turn the salmon fillets over (now skin-side down) and brush with the remaining honey cider glaze. Sprinkle salmon with lemon juice. Lower the heat to medium. Cook for 3 to 5 minutes until the salmon is just barely cooked through.

5. Stage

Brush the cooked fillets with remaining pan glaze: Remove the pan from heat. Some of the glaze should have caramelized in the pan. Use a pastry brush to brush any pan juices over the top of the fillets. Cover with foil to keep warm.

6. Stage

Wilt baby spinach: In a separate large skillet, melt the butter over medium-high heat. Add the baby spinach to the pan. Cook for a minute. When the spinach begins to wilt, use tongs to turn the leaves over in the pan to help coat the leaves with a little butter. Sprinkle with salt and pepper. Continue to cook a minute or two more until the spinach is wilted.

7. Stage

Serve: To serve, divide the spinach among 4 plates. Arrange a piece of salmon to the side or on top and garnish with a slice of lemon. Inspired by a recipe in the Boston Globe on a story about Irish Chef Kevin Dundon, of Dunbrody Country House in County Wexford. Links: Sake Ginger Glazed Salmon Hoisin Glazed Salmon Miso Glazed Salmon