Mustard Glazed Salmon with Sautéed Spinach with Garlic Oil and Tomato Compote
The Wine Experience Wine Recommendation: Zinfandel

The combination of the garlic and mint in the tomatoes is delicious with the rich salmon with a tangy mustard glaze. You can easily make the compote and garlic oil for the spinach in advance so that it will take only 10 minutes of cooking time to get this on the table.

Serves 4

Total preparation time: 45 minutes. Cooking time: 15 minutes

Dinner Party Preparation:

• Prepare the Tomato relish and reserve or refrigerate until ready to use. Re-heat in the microwave or stovetop and stir in the fresh mint just before serving.
• Make the garlic oil and garlic chips in advance.
• Spread the mustard over the salmon, cover and place in the refrigerator until you are ready to cook.
• The Salmon will take 10 minutes to cook in the oven. When it's done, remove it from the oven and cover it loosely with tin foil. Sauté the spinach in the garlic oil and serve.

For the Salmon:
4, 6 to 8 ounce salmon fillets
2 tbs grainy mustard
2 tsp olive oil
Salt and pepper

Garlic Spinach:
2 bags of baby salad spinach
5 cloves of garlic, peeled and sliced into thin rounds
1/4 cup of olive oil
salt and pepper

Tomato Compote:
1 28 ounce can of whole, peeled tomatoes
2 tsp chopped fresh mint
1 sprig of fresh oregano or 1/2 tsp dried oregano
1 tbs of olive oil
1 small clove of garlic

1. Pre-heat the oven to 375 degrees.

2. For the Compote: Make the compote by placing the tomatoes, garlic, oregano and olive oil in a saucepan. Heat over medium heat until it simmers. Turn the heat to low and simmer until almost all of the liquid and the clove of garlic is soft. Once the tomatoes and garlic are soft, mash them with a fork breaking up the tomatoes and garlic. Taste and season with salt and pepper. Stir in the fresh mint and serve warm.

3. Make the garlic oil for the spinach: Place the olive oil in a small sauté pan (skillet). Add the sliced garlic and turn the heat to medium low. Heat the garlic in the oil until it sizzles and turns light golden brown. As the garlic pieces brown, remove them from the pan with a slotted spoon and reserve. Continue with this process until you have removed all of the garlic and have only the oil. Transfer the oil to a small bowl.

4. For the Salmon: Place the mustard and olive oil in a small bowl and stir to combine. Brush the tops of the salmon fillets with the mustard and season with salt and pepper.

5. Heat a small amount of olive in a large oven-safe skillet over high heat. When the oil just begins to smoke, add the salmon flesh-side down into the pan. Sear the salmon on high heat for 3 minutes. Flip the salmon fillets to the skin side and place the entire skillet into the oven. Note: If you do not have an oven-safe skillet, remove the fillets from the skillet and roast on a cookie sheet sprayed with a little Pam.)

6. Roast the salmon in the oven for 8 to 10 minutes until the flesh begins to flake and the salmon is firm, not hard, but still resilient to the touch. When it's done, remove and cover loosely with aluminum foil while you sauté the spinach.

7. Sauté the spinach: Heat the garlic oil over high heat. Add 1/2 of the spinach and toss using tongs or a salad tongs until the spinach is just slightly wilted. Continue to add the rest of the spinach as it wilts and creates more room. Remove the spinach as soon as it's heated through. It's okay if some leaves look more cooked than the other. Season generously with salt and pepper and divide between four plates.

To Serve:
Place some of the tomato relish around the plate. Top with the spinach and once fillet of salmon. Garnish with the garlic chips, if desired.