Balsamic Maple Glazed Salmon

adapted from A Taste of Excellence by Rudi Sodamin

Yield: 4 servings

1/4 cup orange juice

1/4 cup maple syrup

5 Tbsp balsamic vinegar, divided

4 tsp finely minced garlic

3 Tbsp olive oil, divided

4 salmon steaks or fillets

Sea Salt and fresh ground Pepper

2-3 handfuls of fresh baby spinach, well washed

1 cup yellow grape tomatoes

1 cup Organic Sugar Plum Tomatoes (or your favorite cherry tomatoes)

Smashed or mashed potatoes (optional)

In a small sauce pan combine orange juice, maple syrup, 3 Tablespoons balsamic vinegar, and 2 teaspoons garlic. Bring to a boil and cook for 5-6 minutes. Stir in 1 Tablespoon olive oil.

Season salmon with salt and pepper. Brush the salmon generously with the glaze. Grill until cooked through, about 5 minutes on each side. (Depending on the thickness of the salmon.)

Place the washed spinach in a saucepan over medium heat. Cover and steam with only the water clinging to the leaves, stirring once until wilted. Season with salt and pepper and set aside.

Heat two Tablespoons olive oil in a skillet over medium-high heat. Add the tomatoes and remaining 2 teaspoons garlic. Sauté for a few minutes. Do not allow the garlic to burn. Add the remaining 2 Tablespoons of balsamic vinegar. Sauté for another minute or two. Season with salt and pepper.

Place the smashed or mashed potatoes (if using) on the plate. Top the salmon with some of the spinach. Spoon the tomatoes alongside the salmon and serve.