Salmon and Wilted Spinach with Balsamic Reduction

We love balsamic vinegar around here. It's so easy to turn a quick everyday meal from so-so to scrumptious with a simple balsamic reduction sauce. Here we have baked wild salmon, wilted spinach, jasmine rice and corn. This meal is fast and can easily be made during the week after a hectic day at work. Try the sauce with pan seared chicken, another favorite of ours

Ingredients for Salmon and Wilted Spinach

• 4 medium salmon fillets, skin on wild caught is my preference
• 1 package of spinach rinsed, this reduces in size allot
• 1/2 tablespoon butter
• sea salt and pepper
• 1/2 cup balsamic vinegar
• 1/2 teaspoon powdered sugar

Recipe

1. Preheat the oven to 400. Line cookie sheet with aluminum foil. Spray with cooking spray if your salmon in skinless.
2. Combine 1/2 cup balsamic vinegar and 1/2 teaspoon powdered sugar in a small saucepan. Over medium heat bring to a low boil. Cook until sauce is reduced to almost 1/2, usually takes 7-8 minutes. Remove from heat when done.
3. Season the salmon filets with sea salt and pepper to taste and place in the oven. Cooking time varies based on salmon thickness and your oven. Check salmon after 10 minutes, small fillets cook quickly. If it flakes it's done, if you catch if before it flakes but the center is no longer raw it's perfect!
4. Melt 1/2 tablespoon butter in large pan over medium heat. Add spinach and cook until wilted.
5. Place spinach on plate, salmon on top of spinach and top with balsamic sauce.