Skillet Salmon Caramelized Grapes
Healthy and quick, fast and delicious, pan-seared salmon with caramelized grapes is a one-skillet dinner winner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 pound red grapes, stems removed
- 2 salmon fillet, 4-6 ounces each
- 5-ounce package baby spinach, arugula, baby kale, about 4 cups
- vinaigrette, purchased or make your own
- Vinaigrette
- 1/2 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1/4 teaspoon salt
- few grinds of freshly ground pepper
- 3 tablespoons extra virgin olive oil
Instructions
- Vinaigrette: whisk together mustard, vinegar or lemon juice, salt and pepper. Continue to whisk and gradually pour in oil.
- Grapes: In a large skillet, over medium-high heat cook grapes. Poke a few with a knife tip to break skin and allow juice to release. Cover with lid and cook for about 15 minutes, stir. Remove lid, cook 2-5 minutes until grapes are jammy and thickened. They should hold their shape, but be soft and juices reduced.
- Salmon: Reduce heat to medium. Place salmon in skillet, nestled in the grapes. Cook 3-4 minutes, flip salmon. If necessary, add a tablespoon of water to prevent grape juice from burning. Cook 3-4 minutes more, until temperature is 145℉, or until fish is cooked through.
- Serve: place equal amount of greens on plate, top with salmon. Spoon grapes over salmon and drizzle Dijon vinaigrette over all. Sprinkle coarse salt over.
Notes
Frozen grapes and salmon filets make this a great last minute dinner. Use your favorite purchased vinaigrette instead of making your own.
