* 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
1 Preheat oven to 350°F. Place salmon fillets in a baking dish large enough to hold the salmon in one layer.
2 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.
3 Pour the cider over the salmon, then let it sit for 10 minutes.
4 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.
5 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.
6 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.
7 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.