Of course, our thermostat is right outside the kitchen, so when I'm baking or cooking a lot on the stove, even if it isn't that hot outside, our A/C turns on in full force.
This salad was perfect for one of these days. It requires near-minimal time on the stovetop/under the broiler, and you could even just use the grill outside to make the salmon.
The other incentive for this recipe was the sheer amount of spinach we always seem to have around. When I make a recipe that calls for spinach, the only thing we can find are 4 pound bags of the stuff. Four pounds of spinach for four people is a lot! So I make spinach salads, throw spinach in pretty much anything I can (mac and cheese, pasta, chicken dishes) and I try to find recipes that use it as a main ingredient. The fates aligned when I saw this recipe in that week's issue of the Tribune.
This meal was light and refreshing, and the grapefruit provided a nice zing that cut through the sturdy flavor of the salmon.
This is one dinner you won't have to sweat over!
Citrus-Glazed Salmon with Spinach
From The Chicago Tribune
1 large ruby red grapefruit
12 to 16 ounces fresh spinach
3/4 cup white balsamic vinegar, or white wine vinegar with a touch of honey
3 tablespoons olive oil
1/4 teaspoon salt
Freshly ground pepper
4 salmon fillets or steaks, about 4 ounces each
1 medium shallot, finely chopped
1. Peel and section grapefruit over a bowl, catching the juice; you'll need about 1/4 cup. Dice grapefruit segments; place segments and spinach in a large bowl.
2. Combine 2 tablespoons grapefruit juice, 1/2 cup balsamic vinegar, 2 tablespoons olive oil, salt and pepper to taste in a small bowl. Arrange salmon on a plate; pour 1/2 cup vinaigrette over salmon (reserving remaining vinaigrette). Let stand 15-20 minutes.
3. Meanwhile, heat broiler. Line a broiler pan or shallow baking pan with foil; brush with oil. Remove salmon from marinade, discarding marinade; place salmon in pan. Broil 8 to 10 minutes.
4. To dress spinach, put reserved vinaigrette in a heavy saucepan; reduce slightly over medium-high heat. Mix remaining 2 tablespoons grapefruit juice, 1/4 cup vinegar and 1 tablespoon oil in a bowl with the shallots and reduced vinaigrette. Pour over spinach; toss to coat. Divide spinach among four dinner plates; top with salmon.