Balsamic-Glazed Salmon With Spinach, Olives, and Golden Raisins

哇!神奇的配方。我没有金色的葡萄干so substituted dried apricots, also added some pine nuts, but otherwise followed the recipe as written. A wonderful combination of salt, sweet, and peppery. This is a keeper.

• Anonymous

• Ocala, FL

• 6/22/2021

Made this exactly as noted and found it to be absolutely delicious. It is not only outstanding but looks great on the plate. We will be making this again.

• Asheville, NC

• 4/1/2020

I downloaded the recipe because it sounded great, with the added benefit of quick prep. I did have doubts about the glaze being prepared in the skillet and then applied to the fish rather than being cooked on the fish. It turned out that the problem with the glaze is that if you go just a bit long or a bit hot the stuff turns to glue in the skillet and after fighting the mess to get it onto the salmon it was not a glaze but a lump of goop on top of the fish. Fortunately, honey is mostly sugar so it took a fairly short time in hot water to get the mess off the skillet and utensils. As for the spinach concoction, the less said the better, but it could hardly look less appetizing under the salmon.

• rob92620

• Irvine, CA

• 1/10/2020

This is a wonderful recipe that really showcases the salmon! The Kalamata olives offset the slightly sweet golden raisins. I only made one change- to save time- which was to use purchased balsamic glaze. Absolutely will make again especially with my Sitka Salmon Shares (www.sitkasalmlonshares.com) wild and sustainably-caught salmon.

• cindy615

• Chicago, IL

• 9/11/2018

The balsamic was sweet enough--the raisins were too much. And the piecemeal cooking left the salmon not hot. Cook all the other stuff in one pan, reduce the balsamic (and that takes more than 30 seconds) and when it's all ready, sear the salmon in another pan.

• suzwil

• Alaska

• 12/6/2017

This is a good, flavourful and easy dish to prepare. I made it exactly as instructed, except I omitted the golden raisins because...gross. I sauteed the shallots somewhat longer than the recipe specifies just to give them a little colour and caramelization. Without the raisins, you absolutely need the balsamic/honey glaze to finish this. It's not too sweet, and provides excellent balance for the kalamata olives. Good, healthy meal - added to my go-to salmon repertoire.

• corey_stewar

• Mississauga, Ontario

• 11/19/2017

I thought this was okay but not a repeat recipe. I made it exactly as stated - no substitutions. I thought the golden raisins were too sweet. Although I used a very high end balsamic vinegar, the glaze was uninspired. The whole dish (including couscous with pistachios) was underwhelming and did not blend well on the plate.

• sebcooks

• San Jose, CA

• 11/16/2017

This is delicious. I did not want to rate it, because I made changes: I added a little garlic, and I used chard for my greens. This silly program should allow me to be honest about how I used the recipe.

• Anonymous

• CCCaC

• 3/9/2017

A quick and easy one-pan meal that's wonderfully tasty. I've made it twice now, and decided it's a staple for us!

• diannnka

• Grand Rapids, MI

• 6/13/2016

Used a larger piece of salmon, so cooked longer. Also used one 10oz bag of spinach (which was plenty for two of us), but I also did not wilt the spinach as much. The flavors were very nice together, an odd combination of olives and raisins. Served with roasted garlic couscous.

• garlicbutter

• Mechanicsville, VA

• 3/3/2016

伟大的混合味道& delic香釉ious (I did add a bit more honey). Easy and quick to make. Paired with crunchy bread flavored with garlic. I can see how, with the right sides, this would make a nice dinner party meal.

• ndbtdr

• Los Angeles

• 4/27/2014

very well written. explains very well the order in wich you prepare things. my family thought it was discusting.joking! it was delicious

• Anonymous

• 1/14/2012

I have made this recipe several timss for my husband and myself and definitely think it is company worthy especially for a casual dinner. The flavors blend beautifully.

• whatachef

• saratoga, ca

• 1/11/2012

Fabulous dinner, made exactly as written and paired with pearlized couscous with roasted garlic, olive oil and roasted pistachio nuts. Added a glass of chardonnay. Truely an outstanding dining experiece. From this hard to please foodie, definitely 4 forks!

• Anonymous

• Southfield, MI

• 8/7/2011

Totally agree with the last reviewer - this recipe is so good as is, I didn't make the glaze and didn't miss it. The husband and I thought it was really delish, will be making again!

• Gigi_82

• Portland, OR

• 6/6/2011