The Pioneer Woman Tasty Kitchen
Avatar Image

Maple Glazed Salmon with Chorizo and Cumin-Lime Spinach

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

2

Description

Huge flavor and simple steps. Boom! Dinner!

Ingredients

  • FOR THE SALMON:
  • 3 ounces, weight Mexican Style (if You Can Find It, If Not Spanish Is Fine) Chorizo, Casings Removed
  • 2 whole Salmon Fillets, Skin On, About 1/4 Pound Each
  • ½ teaspoons Chili Powder
  • ½ teaspoons Seasoning Salt
  • 2 Tablespoons Maple Syrup
  • Lime Wedges For Serving
  • FOR THE SPINACH:
  • 1 pound Fresh Spinach Leaves, Stems Removed If Tough
  • ½ teaspoons Cumin
  • 1 clove Minced Garlic
  • Salt To Taste
  • Lime Wedges For Serving
  • 1 Tablespoon Olive Oil, Only If Not Using Non-stick Skillet

Preparation

Preheat a large, oven proof skillet to medium-high heat. Cook the chorizo for 5-10 minutes, crumbling as you go, until cooked through and crispy. Remove the chorizo from the skillet onto a plate.

Preheat the broiler in your oven.

In the same skillet, cook the salmon skin-side down for 2 minutes until the bottom edge becomes slightly opaque. Sprinkle evenly with the chili powder and seasoned salt and drizzle with the syrup. Remove pan from the stove top and into the oven.

Broil the salmon for 3-4 minutes until cooked through to your liking and syrup is caramelized on top. Remove skillet from heat. Serve with the spinach and lime wedges, if desired.

Meanwhile, preheat a second skillet to medium heat for the spinach. Add the spinach to the pan with the cumin, garlic and a sprinkle of salt. Use a drizzle of oil if not cooking with nonstick cookware. Toss the spinach for 1-2 minutes until just barely wilted. Add salt if desired and serve.

Note: For salmon with no skin, cook for 1 or 2 minutes less to prevent overcooking.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Tilapia with Kale and Caper Wine Sauce
Avatar Image by Dana Blacklock in Main Courses
This is my new favourite way to eat tilapia: smothered in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Baked Tilapia with Garlic Butter
Avatar Image by Theo Bachelor in Main Courses
A tasty white fish seasoned and baked for the enjoyment of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Bacon-Wrapped Shrimp with Apricot-Currant Chutney
Avatar Image by Riley - My Daily Morsel in Main Courses
Sweet apricot and dried currant chutney spooned over smoky bacon-wrapped shrimp....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Grilled Swordfish Steaks with Brown Rice and Water Chestnuts
Avatar Image by C.L. Wiser (Cheryl) in Main Courses
If you like grilled tuna steaks then you will love swordfish...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy