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Home » Recipes » Food

Maple Glazed Salmon with Chorizo and Cumin-Lime Spinach

Published: Aug 5, 2013 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

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YES. 

Happy Wedding Week!

I mean, Monday.Lime wedge and spinach In honor of this super busy but fun but stressful but exciting week, I've made you two recipes for the price of one. 

Free, as always, but still. 

This meal is healthy, super flavorful, and can be finished in 20 minutes or so.  The longest part is crumbling and cooking the chorizo, and if you think you'll be in a hurry you can do that in advance.  

Basically, to make this entire meal, you want to cook the chorizo, then the salmon in the same pan.  While the salmon broils to finish cooking, wilt the spinach for 3 minutes, and everything will be done all at the same time.  

Here's how we do the salmon.  You need chorizo, salmon, maple syrup, chili powder, and seasoning salt.  We'll cook the chorizo AND salmon in the same skillet which will then go in the oven - so start with an oven-proof pan to avoid having to do more dishes.  Salmon Ingredients

First, cook and crumble the chorizo, then set it aside and turn the broiler to high.  If the chorizo didn't leave many drippings, add a drizzle of oil to the pan.  In the same plan, place the salmon skin-side DOWN over medium heat.  We won't flip the salmon; we'll finish it under the broiler instead.  Start salmon skin-side down

Let the salmon cook for 2-3 minutes until the bottom half starts to look opaque.  Sprinkle the salmon with the chili powder and seasoning salt, then drizzle with the syrup!Add salmon and seasonings

Now, to cook! Place the pan with the salmon under the broiler for 2 - 3 minutes until the top is lightly browned and the syrup is caramelized.  I like my salmon slightly rare on the inside (it's way better this way, trust me), but if you're a well-done kinda person just cook the salmon for a few minutes more until it's done to your liking.  Broiled salmon

And now we have salmon!  Sprinkle each piece with chorizo crumbles, and SERVE.  I like lime wedges with this to drive the Mexican-ish feel home, but you can use lemon wedges if you'd rather!Bite of flaky salmon

Now, for the spinach.  You need cumin, lime, spinach, salt, and garlic.  Easy!  Spinach ingredients

The only prep is to mince the garlic.  Do that. mince garlic

Now, if you're using a nonstick pan you don't need any fat at all for this side dish.  You can use cooking spray or a drizzle of olive oil while you heat the pan though, no worries.  Preheat the pan to medium heat.  

3 minutes before you'd like to serve, add in all the spinach - it looks like a lot, but 1 bag is really only enough for 2 people!  Start spinach in pan

Then, sprinkle on the cumin, salt, and minced garlic. Add seasonings and garlic to spinach

Toss the spinach to wilt and slightly cook the garlic for just a minute or two until it's mostly wilted but some whole leaves remain.  Then, serve with lime wedges!Spinach on its own

These dishes can go separately with any other dinner you'd like, but they're really nice together.  You could add rice too - maybe Crumble chorizo over salmon

Enjoy this simple meal, friends - it's great for a weeknight but also fancy enough for a weekend.  Salmon was always weekend food for my dad when we were growing up, so it feels fancy to me. Salmon topped with chorizo

Happy Monday!

Recipe

Maple Glazed Salmon with Chorizo and Cumin-Lime Spinach

Lindsay Howerton-Hastings
No ratings yet
Print Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins

Ingredients
  

FOR THE SALMON

  • 2 salmon filets skin on, about ¼ pound each
  • 3 ounces chorizo casings removed
  • 2 tablespoons maple syrup
  • ½ teaspoon seasoning salt
  • ½ teaspoon chili powder
  • lime wedges for serving optional
  • FOR THE SPINACH
  • 1 pound spinach leaves washed, stems removed
  • 1 clove garlic minced
  • ½ teaspoon cumin
  • salt to taste
  • lime wedges for serving

Instructions
 

  • Preheat a large, ovenproof skillet to medium-high heat. Cook the chorizo for 5 - 10 minutes, crumbling as you go, until cooked through and crispy. Remove the chorizo and preheat the broiler. In the same pan, cook the salmon skin-side down for 2 minutes until the bottom edge becomes slightly opaque. Sprinkle evenly with the chili powder and seasoned salt, and drizzle with the syrup.
  • Broil the salmon for 3 - 4 minutes until cooked through to your liking and syrup is caramelized on top. Serve with lime, if desired.
  • Meanwhile, preheat a second skillet to medium heat for the spinach. Add the spinach to the pan with the cumin, garlic, and a sprinkle of salt. Use a drizzle of oil if not cooking with nonstick cookware. Toss the spinach to wilt for 1 - 2 minutes until just barely wilted, and serve.

Notes

  • For salmon with no skin, cook for 1 minute less to prevent overcooking.

Nutrition

Serving: 2g
Tried this recipe?Let me know how it was!

Shared with my girls at Weekend Potluck!

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Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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