1/2 cup apple cider (not hard cider)

1 1/4 tablespoons honey

4 skinless salmon fillets (6 ounces each)

1 teaspoon olive oil

Salt and pepper, to taste

2 lemons, cut in half

1 Tbsp butter

12 ounces fresh baby spinach  

1 1/2 tablespoons white wine



Preheat oven to 350°F. Place salmon fillets in a baking dish large enough to hold the salmon in one layer.

In a saucepan over medium-high heat, bring the cider and honey to a boil and let the mixture bubble steadily until it reduces by half.

Pour the cider over the salmon, then let it sit for 10 minutes.

Heat olive oil in a large skillet with a oven-proof handle on medium-high.

Sprinkle the flesh side of the salmon fillets with salt and pepper. Place the fish in the pan. Cook for 2 minutes, brushing the top with cider glaze so that the fish begins to caramelize.

Turn the salmon fillets over and brush with the remaining cider glaze.

Add the lemon halves to the skillet. Transfer the skillet to the oven. Bake for 6 to 8 minutes or until the salmon flakes easily when tested with the tip of a knife.

When you remove the skillet from the oven take special care with the very hot handle.

I tend to forget that the handle is hot once the skillet is back on the stove.

As a precaution I will melt an ice cube on the handle, or drape a hand towel on it.

While the salmon is cooking, in another large skillet over medium-high heat, melt the butter.

Add the spinach, salt, and pepper. Cook for 1 minute, or just until the leaves begin to wilt.

Pour the wine over them and continue cooking for 1 to 2 minutes more or until tender.

To serve, drain any excess liquid from the spinach and divide it among 4 plates.

Arrange a piece of salmon on top and garnish with a lemon half.

Serves four.