Salmon Fillets and Spinach with Balsamic Vinaigrette

Ingredients:

• 1 pound salmon fillets
• 4 cups fresh baby spinach
• 1 medium onion, cut into thin wedges
• 3 tablespoons olive oil
• 1 medium red or yellow sweet pepper, cut into strips
• 1/8 teaspoon salt
• 1/8 teaspoon  black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Directions:

Cut onion into wedges and sweet pepper into strips

Rinse fish, remove skin, and pat dry with paper towels . Cut into four serving sized pieces. Set aside. Place spinach in a large bowl, set aside.

In a large skillet cook onion in 1 tablespoon hot oil over medium heat for 5 to 6 minutes or until tender and slightly golden. Add sweet pepper; cook and stir for one minute more. Remove from heat. Stir onion mixture into spinach; transfer to a serving platter. Set aside.

Meanwhile, sprinkle fish with salt and black pepper. In the same large skillet cook fish in the remaining two tablespoons hot oil over medium high heat for 4 minutes. Carefully turn fish. Reduce heat to medium; cook about 3 minutes more or until fish begins to flake when tested with a fork. Place fish on top of wilted spinach mixture; cover to keep warm.

For vinaigrette, in a small bowl stir together the balsamic vinegar and honey. Add to skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon vinaigrette over fish and spinach mixture.

Marie's Note: When making the vinaigrette, turn heat off on skillet and allow to cool about 3 minutes to avoid charring the honey.

Source: Better Homes and Gardens New Cook Book; 14th ed.