Maple-glazed salmon with spinach and white beans
- ½ cup freshly squeezed orange juice
- 2 tablespoons maple syrup
- 2 teaspoons grated fresh ginger
- 4 x 150g salmon fillets, skin off
- 2 cloves garlic, crushed
- 2 x 400g cans cannellini beans, drained, rinsed
- 130g baby spinach
1 Preheat oven to 180°C. Place orange juice, maple syrup and ginger in a small saucepan over a medium heat. Bring to the boil then reduce heat and simmer for 5-6 minutes or until reduced by half and syrupy.
2 Place salmon fillets on a large baking tray lined with non-stick baking paper. Set half the maple glaze aside (see step 4). Use the other half as a glaze: brush over salmon fillets. Bake for 8-10 minutes (for medium), brushing salmon with more glaze once during thiscooking time.
3 Meanwhile, place a large non-stick frying pan over a high heat and spray with oil. Add garlic and cook, stirring, for 30 seconds. Add beans and cook for 1-2 minutes or until warmed through. Add spinach and cook, tossing, for 2-3 minutes or until leaves are wilted.
4 To serve, divide spinach and beans among 4 serving plates. Top with a salmon fillet and drizzle with a little of the reserved glaze.
Nutrition Info (per serve)
Total fat 20g
Saturated fat 6g
Dietary fibre 9g
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