FRESH FARMED ATLANTIC SALMON Tuscan Salmon 1 teaspoon each salt, dry mustard and dried thyme, crushed 1/2 teaspoon ground pepper 4 6-ounce Fresh Farmed Atlantic Salmon fillets 2 teaspoons honey 3 teaspoons olive oil, divided 2 quarts ( 8 cups) spinach leaves, with large stems removed 1/2 teaspoon minced garlic 2 cups halved red California seedless grapes 1/2 cup dry red wine
1. Preheat oven to 300°F.
2. Combine salt, mustard, thyme and pepper in a small bowl. Rub salmon with honey and sprinkle with some of the seasoning mixture. Heat 2 teaspoons olive oil in a nonstick skillet. Brown both sides of salmon over medium-high heat. 3. Toss spinach and garlic with 1 teaspoon oil in a 9-by-13-inch baking dish. Place salmon on spinach, cover loosely with foil and bake for 10 minutes, or until salmon has an internal temperature of 130°F. 4. Sauté grapes briefly in the skillet. Add wine, bring to a boil and season to taste with remaining seasoning mixture and salt; continue cooking to reduce by half. 5. Serve salmon on spinach;top with grape sauce. Makes 4 servings. Recipe provided by the California Table Grape Commission. * Brands may vary by region; substitute a similar product.
10 large fresh basil leaves
1 garlic clove
1/2 cup butter, softened
1 teaspoon lime juice
Salt and pepper
Hot pepper sauce, optional
1. Blend pistachios, basil leaves and garlic clove in a food processor until finely chopped. Add butter and lime juice; blend until incorporated into mixture. Season to taste with salt, pepper and hot sauce. Chill. 2. Preheat oven to 400°F. 3. Place salmon fillets in a buttered 9-by-13-inch baking dish in a single layer. Season to taste with salt and pepper. Bake until fillet tips are opaque, about 10 minutes. 4. Place 2 tablespoons pistachio-basil butter on each fillet. Pour wine into the pan. Continue baking until fillets are opaque in the center, about 5 minutes. Garnish with additional basil leaves and serve immediately. Makes 6 servings.
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