Apple Juice and Honey Glazed Salmon

During Lent, instead of abstaining from a whole list of bad vices that will only last about 3 days, I have decided to do what the Catholics have been doing for years.  No meat on Fridays.  Lately we've been trying to incorporate fish into our weekly menus, and starting in March, we are actually going to be having salmon twice a week.  (I better say that we are going to try to have salmon twice a week).  One reason is that it's something that my kids absolutely love, hallelujah!  And that in itself is reason enough.  Hope you enjoy.

Apple Juice and Honey Glazed Salmon


2 skinless filets of wild salmon ( half a pound each)
1 bag of spinach
1 lemon cut in half
1/2 cup of apple juice
1 tablespoon honey
1 tablespoons white wine
1 tablespoon butter
olive oil
salt and pepper


  • preheat oven to 350
  • in a small saucepan, add the apple juice and honey and let reduce
  • once it's reduced, pour half over the salmon and let marinate for about 10 minutes or so
  • heat a pan with about a teaspoon of olive oil, salt and pepper one side of the marinated salmon and heat for 2 minutes on one side
  • brush the top of the salmon with some of the remaining reduced sauce and salt and pepper that side
  • flip over and sear again for another 2 minutes and pouring the remaining sauce on the salmon and adding the lemon halves into the dish, skin side up
  • transfer the pan into the preheated oven and let cook for 6 minutes
  • while the salmon bakes, put the butter in another pan and add the spinach, pour the wine over and let wilt
  • place spinach on a plate and put the salmon over it and squeeze the roasted lemon over everything