1/4 Cup Honey
2 Teaspoons Kings balsamic vinegar
4 Teaspoons soy sauce
2 Tablespoon brown sugar
2 Tablespoon Kings orange juice
2 Teaspoons orange zest
2 Inches gingerroot, grated
1 Tablespoons canola oil
4 (6 ounce) Salmon fillets
Kosher salt and freshly ground pepper to taste
1 Tablespoons unsalted Kings butter
10 Oz baby spinach
1. In a small sauce pot, combine the honey, balsamic vinegar, soy sauce, brown sugar, orange juice, orange zest, gingerroot, and oil. Bring to a simmer and reduce by half. Set aside.
2. Season both sides of salmon with salt and pepper. In a large sauté pan over medium-high heat, add 2 tablespoons canola oil and sear salmon on both sides, until golden, about 4 minutes per side. Pour glaze over salmon and set aside.
3. Melt butter in sauté pan over medium high heat. Add spinach and toss until wilted but still bright green, about 2 minutes. Season to taste with salt and pepper.
4. Divide spinach among 4 plates. Top with glazed salmon and serve.