Maple Glazed Salmon with Chorizo and Cumin-Lime Spinach

foodonia | Crumble-chorizo-over-salmon-410×273.jpg
Serving: 2 | Prep Time: 5 Minutes | Cook Time: 20 Minutes

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
Directions
  1. 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.
  2. Preheat the broiler in your oven.
  3. 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.
  4. 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.
  5. 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.
  6. Note: For salmon with no skin, cook for 1 or 2 minutes less to prevent overcooking.

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