Recommended by Michigan Vine's Lorri Hathaway
~pair with a Michigan Pinot Grigio, Pinot Gris or Chardonnay
Ingredients:
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon ground pepper
4 (six ounce) salmon steaks or salmon fillets
2 teaspoons honey
3 teaspoons olive oil
8 cups spinach leaves
2 cloves garlic
2 cups red seedless grapes
1/2 cup dry red wine
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture. Heat 2 teaspoons of olive oil in a nonstick skillet; brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in a 13×9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon on spinach; top with grape sauce.
