Maple Glazed Salmon with Chorizo and Cumin-Lime Spinach Recipe

Name: Maple Glazed Salmon with Chorizo and Cumin-Lime Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 teaspoons Chili Powder; 1/2 teaspoons Seasoning Salt; 2 Tablespoons Maple Syrup; Lime Wedges For Serving; 1 pound Fresh Spinach Leaves, Stems Removed If Tough; 1/2 teaspoons Cumin; 1 clove Minced Garlic; Salt To Taste; Lime Wedges For Serving; 1 Tablespoon Olive Oil, Only If Not Using Non-stick Skillet

Servings: persons

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
1/2 teaspoons Chili Powder
1/2 teaspoons Seasoning Salt
2 Tablespoons Maple Syrup
Lime Wedges For Serving
1 pound Fresh Spinach Leaves, Stems Removed If Tough
1/2 teaspoons Cumin
1 clove Minced Garlic
Salt To Taste
Lime Wedges For Serving
1 Tablespoon Olive Oil, Only If Not Using Non-stick Skillet

1
Preheat a large, oven proof skillet to medium-high heat.
2
Cook the chorizo for 5-10 minutes, crumbling as you go, until cooked through and crispy.
3
Remove the chorizo from the skillet onto a plate.
4
Preheat the broiler in your oven.
5
In the same skillet, cook the salmon skin-side down for 2 minutes until the bottom edge becomes slightly opaque.
6
Sprinkle evenly with the chili powder and seasoned salt and drizzle with the syrup.
7
Remove pan from the stove top and into the oven.
8
Broil the salmon for 3-4 minutes until cooked through to your liking and syrup is caramelized on top.
9
Remove skillet from heat.
10
Serve with the spinach and lime wedges, if desired.
11
Meanwhile, preheat a second skillet to medium heat for the spinach.
12
Add the spinach to the pan with the cumin, garlic and a sprinkle of salt.
13
Use a drizzle of oil if not cooking with nonstick cookware.
14
Toss the spinach for 1-2 minutes until just barely wilted.
15
Add salt if desired and serve.
16
Note: For salmon with no skin, cook for 1 or 2 minutes less to prevent overcooking.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, 1/2 teaspoons Chili Powder, 1/2 teaspoons Seasoning Salt, and more.

Yes, Maple Glazed Salmon with Chorizo and Cumin-Lime Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maple Glazed Salmon with Chorizo and Cumin-Lime Spinach

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