Orange Glazed Salmon with Wilted Spinach

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Serves 2
Prep Time: 10 min
Cook Time: 15 min

For the salmon:
6 oz Salmon or Steelhead Trout fillet
1 1/2 Tbsp Soy Sauce
2 Tbsp Orange Juice
1 Tbsp Honey or Agave Nectar
1/4 tsp Minced Ginger
1 Tbsp Rice Wine Vinegar
1/8 tsp Sesame Oil
1/4 cup Panko Breadcrumbs
1/4 tsp Garlic Powder
Salt and Pepper to Taste
1 Tbsp Olive Oil

For the spinach:
1 bag Baby Spinach
2 Tbsp Aged Balsamic Vinegar
1/4 tsp Sesame Seeds
Salt and Pepper to Taste
1 Tbsp Olive Oil

Prep:
1) Combine soy sauce, orange juice, honey, ginger, rice wine vinegar and sesame oil in a small bowl, set aside.
2) Brush salmon with above mixture and coat with panko. Sprinkle salt, pepper and garlic powder on top of panko.

Cook:
1) Pour remaining sauce mixture made in prep step 1 in a small sauce pan and bring to a simmer. Reduce sauce to approx 1/8 cup/2 Tbsp.
2) Preheat oven to 350 degrees
3) Heat a medium oven-safe sautee pan at medium-low with 1 Tbsp oil.
4) Place salmon in sautee pan, skin side down, for 4 minutes or until you begin to see the fish turn opaque.

5) Place pan with salmon in oven for 8 minutes or until bread crumbs are golden brown and internal temp is 145 degrees.
6) Meanwhile, begin heating a large sautee pan with 1 Tbsp oil at medium heat.
7) Add spinach to large pan with salt and pepper.
8) When spinach begins to wilt, 30-45 sec, begin to stir and add balsamic vinegar. Cook for another 30-60 seconds until all spinach looks bright green and slightly wilted, remove from heat.

To plate:
Spoon warm spinach on large dinner plate and sprinkle with sesame seeds.
Place salmon on center of plate and drizzle the reduced sauce.