Tuscan Salmon

Yield: 4 servings

Tuscan Salmon offers simple elegance with a Mediterranean feel. Fillets of Salmon served over a bed of wilted spinach and topped with a savory grape sauce is a nutritious combination that will leave dinner guests wanting seconds—without the guilt.

Yield: 3 cups
	1	teaspoon each salt, ground mustard and dried thyme, crushed
	1/2	teaspoon ground pepper
	4	Salmon steaks or fillets (6 oz. each)
	2	teaspoons honey
	3	teaspoons olive oil, divided
	2	quarts spinach leaves
	1/2	teaspoon minced garlic
	2	cups halved red California seedless grapes
	1/2	cup dry red wine
		salt (to taste)

Combine salt, mustard, thyme and pepper; mix well. Rub Salmon fillets with honey and sprinkle with seasoning mixture; reserve any remaining seasoning mixture. Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of Salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place Salmon on spinach, cover loosely with aluminum foil and bake at 300°F 10 minutes. Sauté grapes in skillet used to brown Salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half. Serve Salmon on spinach; top with grape sauce. Makes 4 servings.

Nutritional Analysis Per Serving:
427 calories, 39.2 g protein, 19.0 g fat (40% calories from fat), 20.9 g carbohydrate, 105 mg cholesterol., 3.0 g fiber, 721 mg sodium.

Recipe and photo provided by California Table Grape Commission