|1/2||cup dry cider|
|1 1/4||tablespoons honey|
|4||skinless salmon fillets (6 ounces each)|
|Salt and pepper, to taste|
|12||ounces baby spinach|
|1 1/4||tablespoons white wine|
2. In a small saucepan over medium-high heat, bring the cider and honey to a boil and let the mixture bubble steadily until it reduces by half.
3. Put the salmon in the dish, skinned side up. Pour the cider over it, then set aside for 10 minutes to let flavors develop.
4. Set a large skillet with a heat-proof handle over medium-high heat. Sprinkle the flesh side of the salmon with salt and pepper. Set the fish in the pan, flesh side down. Cook for 2 minutes, brushing the top with cider glaze so that the fish begins to caramelize.
5. Turn the fillets over and brush with the remaining cider glaze. Add the lemon halves to the skillet, cut sides down. Transfer the skillet to the oven. Bake for 6 to 8 minutes or until the salmon flakes easily when tested with the tip of a knife.
6. Meanwhile, in another large skillet over medium-high heat, melt the butter. Add the spinach, salt, and pepper. Cook for 1 minute, or just until the leaves begin to wilt. Pour the wine over them and continue cooking for 1 to 2 minutes more or until tender.
7. To serve, drain any excess liquid from the spinach and divide it among 4 plates. Arrange a piece of salmon on top and garnish with a lemon half.
Adapted from ''Full On Irish"