xiaoxl/recipe_data huggingface dataset:
Chicken Milano
Category: world-cuisine
By MARBALET

A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.

Ingredients:
1 tablespoon butter
2 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

Directions:
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10  minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 640.8
Fat: 34.8 g
Saturated fat: 17.1 g
Carbohydrates: 47 g
Sugars: 4.7 g
Dietary fiber: 2.8 g
Protein: 36.3 g
Cholesterol: 156.3 mg
Sodium: 501.5 mg
Salmon Quiche (Dairy)


Ingredients:
pink salmon, red salmon, eggs, nonfat sour cream, mayonnaise, low-fat cheddar cheese, onion, dill

Directions:
Preheat the oven to 325, Prepare a quiche or pie pan with oil or baking spray., Drain the salmon and save the liquid in a measuring cup, Add water to the liquid to make 1/2 cup., Flake the salmon and remove any skin or bones., Mix the eggs, sour cream, mayonnaise, and salmon liquid in a large bowl, Stir in the salmon, 1/2 cup cheese, onion, and dill., Pour into the prepared baking pan., Sprinkle with the remaining 1/4 cup cheese and almonds., Bake for 45 minutes or until the quiche is firm in center.
Italian Wedding Cookies III
Category: world-cuisine
By Chris Hetherington

Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes',  or 'butterballs', can also be made into crescents. You can also substitute pecans and they are very good as well.  This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.

Ingredients:
1 ½ cups unsalted butter
¾ cup confectioners' sugar
¾ teaspoon salt
1 ½ cups finely ground almonds
4 ½ teaspoons vanilla extract
3 cups sifted all-purpose flour
⅓ cup confectioners' sugar for rolling

Directions:
Preheat oven to 325 degrees F (165 degrees C). Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt.  Beat until light and fluffy.  Add almonds and vanilla.  Blend in flour gradually and mix well. Shape into balls (or crescents) using about 1 teaspoon for each cookie.  Place on ungreased cookie sheets, and bake for 15-20 min.  Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr 20 mins
Yields: 80 cookies

Calories: 140
Fat: 9.7 g
Saturated fat: 4.6 g
Carbohydrates: 11.5 g
Sugars: 3.5 g
Dietary fiber: 0.9 g
Protein: 2.2 g
Cholesterol: 18.3 mg
Sodium: 44.9 mg
Beef With Cucumber Raita


Ingredients:
plain yogurt, cucumber, sweet onion, of fresh mint, sugar, boneless beef top sirloin steak, lemon-pepper seasoning, fresh mint leaves

Directions:
Preheat the broiler. In a small bowl stir together well the yogurt, cucumber, onion, snipped mint, and sugar. Season with salt and pepper as needed and set aside.
Trim all visible fat from meat and sprinkle with lemon pepper seasoning. On a unheated broiler pan place meat and broil 3 to 4 inches from heat. For medium rare (145 degrees F] broil 15 to 17 minutes and for medium (160 degrees F] allow 20 to 22 minutes. Turn meat over half way thru broiling time.
Place steak of serving tray and slice against the grain into thin slices. Garnish steak with mint leaves if desired and serve with raita.
Creamy Swiss Eggs on Biscuits


Ingredients:
eggs, green onions, margarine, butter, milk, swiss cheese, pepper, bacon

Directions:
In a bowl, beat eggs.
Add the green onions; stir to combine.
Add margarine to a skillet over medium heat; let melt.
Add egg mixture; cook/scramble for 4-5 minutes or until eggs are firm but still moist.
In a small bowl, add the soup, milk, cheese, and pepper to taste; stir to mix.
Add to the eggs; stir gently.
Cook until well heated.
Split 1 hot biscuit on each plate; top with egg mixture; sprinkle with crumbled bacon.
Spinach Alfredo Low Cal


Ingredients:
spinach fettuccine, water, alfredo sauce mix, low-fat margarine

Directions:
Put noodles in boiling water with a splash of olive oil. Boil 3-5 minutes and drain.
Combine melted butter spread with Milk, water, and sauce package's.
Bring to boil, then simmer 3-5 minutes until thick.
Combine sauce and noodles and serve.
Grilled Lemon Chicken Breasts
Category: meat-and-poultry
By Christina Holderman

This lemon chicken is so versatile it can be grilled indoors, outdoors, or even broiled!

Ingredients:
4  skinless, boneless chicken breasts
2  lemons, cut into wedges
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground black pepper
¼ cup unsalted butter, melted, divided
1 teaspoon white sugar, or more to taste

Directions:
Poke surface of chicken all over with a knife or fork. Rub chicken pieces on all sides with cut surfaces of lemons, squeezing to release some of the juice; reserve remaining juice for grilling Combine salt, garlic, paprika, and pepper in a bowl. Brush chicken with 1/2 of the melted butter; sprinkle with 1/2 of the seasoning mix. Preheat an outdoor grill for medium heat and lightly oil the grate. Cook chicken on the preheated grill for 7 to 10 minutes. Flip, squeeze remaining lemon juice over chicken, brush with remaining butter, and sprinkle with the rest of the seasonings. Continue to grill until no longer pink in the centers and juices run clear, 8 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle chicken with sugar just before serving. Grill cooked chicken for 2 minutes more. Serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 246.2
Fat: 14.4 g
Saturated fat: 8.1 g
Carbohydrates: 7.9 g
Sugars: 1.2 g
Dietary fiber: 2.9 g
Protein: 24.6 g
Cholesterol: 95.1 mg
Sodium: 641.2 mg
Beef, Mint & Cucumber Salad (21 Day Wonder Diet: Day 10)


Ingredients:
rump steak, chickpeas, lebanese cucumber, tomatoes, red onion, of fresh mint, lemon juice

Directions:
Spray beef with cooking oil.  Cook beef in heated small frying pan; remove from heat.  Cover; stand 5 minutes.
Slice beef thinly; combine with remaining ingredients in medium bowl.
Easy Arugula Salad
Category: salad
By KELLID26

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Ingredients:
4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

Directions:
In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix. Divide salad onto plates, and top with slices of avocado.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 256.5
Fat: 23.2 g
Saturated fat: 3.7 g
Carbohydrates: 10 g
Sugars: 1.2 g
Dietary fiber: 5.9 g
Protein: 6.2 g
Cholesterol: 4.4 mg
Sodium: 381.3 mg
Cajun Crabmeat Au Gratin
Category: main-dish
By Dennis Morazan

Growing up in Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a favorite in my family.

Ingredients:
2  egg yolks
12 fluid ounces heavy cream
¼ cup butter
1 large yellow onion, minced
1 stalk celery, minced
1 ½ teaspoons salt
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon Creole seasoning
¼ cup all-purpose flour
½ cup shredded Cheddar cheese
½ cup shredded American cheese
1 pound cooked crabmeat
1 cup shredded sharp Cheddar cheese
1 bunch green onions

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream. Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender. Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 475.7
Fat: 37.6 g
Saturated fat: 22.9 g
Carbohydrates: 9.9 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 25.4 g
Cholesterol: 212.2 mg
Sodium: 1166.7 mg
Buttermilk Hush Puppies
Category: side-dish
By Mama Smith

Hush puppies are a great Southern tradition along with buttermilk coleslaw and Southern-fried catfish. Why not use all that buttermilk together in all your recipes? Try them all!

Ingredients:
1 quart vegetable oil for frying, or as needed
1 cup buttermilk
¼ cup vegetable oil
2  eggs, room temperature
1 cup cornmeal
1 cup all-purpose flour
¼ cup white sugar  (Optional)
½ teaspoon baking soda
½ teaspoon salt
½ cup minced onion
4  green onions, minced

Directions:
Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Preheat oven to 200 degrees F (95 degrees C). Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl. Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed. Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter. Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 338.7
Fat: 19.8 g
Saturated fat: 3.1 g
Carbohydrates: 34.9 g
Sugars: 8.7 g
Dietary fiber: 1.5 g
Protein: 5.7 g
Cholesterol: 47.7 mg
Sodium: 276.8 mg
Better Than Grannie's Creamed Corn


Ingredients:
onion, butter, kosher salt, fresh corn, fresh rosemary, sugar, turmeric, yellow cornmeal, heavy cream, fresh ground black pepper

Directions:
In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
In a large mixing bowl, place a paper bowl in the middle of the bowl.
Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go.
After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened (I took this to mean reduced a bit?].
Add the rosemary.
Sprinkle the corn with the sugar and turmeric.
Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well.
Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.
Remove the rosemary.
Season with freshly ground black pepper.
Pierogies - Homemade, Another Variation


Ingredients:
flour, sour cream, eggs, salt, baking powder, potatoes, cheddar cheese, butter, eggs, butter, onion

Directions:
For filling: Combine mashed potatoes, grated cheese, melted butter and 4 eggs.
Separate remaining egg and put yolk into the filling, the white into a small bowl and set aside.
Egg white is used to seal filling inside dough circles.
For dough: Combine ingredients for dough, adding a sprinkling of water if necessary.
Roll out dough, press out circles. (An empty soup can may be used to make circles out of the rolled dough.]
Brush egg white all around inner edge of circles.
Put 1 tablespoon filling in center; top with another circle and press with fork to seal edges together.
Cooking: Put water into deep pot and bring to boil.
Drop pierogi into water a few at a time.
They will sink to the bottom and when they float to the surface, remove and drain.
Repeat until all pierogi are cooked.
In heavy skillet melt butter and add onions.
Cook onion until transparent; add pierogi and fry golden.
Serve hot with onion.
To freeze: Dust with flour, put on cookie sheet and freeze.
When ready to use, put frozen pierogi in boiling water and proceed as above.
Chili Con Carne


Ingredients:
ground beef, tomato sauce, kidney beans, onion, green pepper, chili powder

Directions:
Saute ground beef, onions and green pepper until no pink remains in the ground beef.
Drain.
Mix beef mixture, tomato sauce and chili powder in a large pot, cover and cook over medium low heat for 25 minutes.
Add kidney beans (do not drain] and cook uncovered for 25 minutes or until ready to eat.
Couscous for People Who Hate Couscous


Ingredients:
celery, mushrooms, garlic cloves, couscous, ground coriander, ground rosemary, ground paprika, ground turmeric, ground cinnamon, chili powder

Directions:
Once you have chopped your vegetables and ground your spices, place the couscous in a large bowl, and add all of the ground spices.
Using a vegetable peeler, shave some butter off the block and place in the bowl.
Bring the chicken stock to a boil, and pour it over the couscous. Don't stir it. Place a plate over the bowl to cover it, and set aside.
Melt some butter in a frypan with the garlic, and add the celery and onions. Fry until the onion starts to become soft.
Add a little more butter to the frypan, and add the mushrooms. Fry for about 2 minutes over medium heat until the mushroom is soft.
Remove the cover from the bowl of couscous, and stir it gently with a fork, being careful not to mash it.
Add the contents of the frypan, and stir it through gently.
Season with salt and pepper, if desired, and serve.
Prosciutto/Garlic Green Beans


Ingredients:
prosciutto, garlic, fresh rosemary, dried rosemary, green beans, water, water, fresh rosemary

Directions:
Saute the prosciutto in wok or fry pan until just beginning to get crisp, remove& set aside.
Add garlic rosemary and 2 tbsp water to the pan and stir fry for 30 seconds.
Add beans and 1/3 cup water, season with salt& Pepper, cover and cook apprx 4 minutes or until the beans are heated through but still crisp.
Arrange beans on a heated platter and sprinkle the proscuitto on top garnish with a sprig of fresh rosemary- Serve.
Italian Party Bread
Category: bread
By Chef John

If an Italian deli exploded inside a loaf of bread, it'd be this crispy meat- and cheese-stuffed braid made easy with just 5 ingredients, including pre-made pizza dough. Feel free to use homemade dough and/or turn this Italian party into a Spanish one using Serrano ham and Manchego cheese--or even a French one with Gruyere and Dijon!

Ingredients:
1 (16 ounce) package pizza dough
1 tablespoon all-purpose flour, or as needed for dusting
⅓ cup prepared pesto sauce
6 thin slices  provolone cheese
2 ounces sliced prosciutto, torn into ribbons
⅓ cup diced banana peppers

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat. Place pizza dough on a floured surface and roll into a rectangular shape between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers. Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel. Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet. Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 loaf

Calories: 279.9
Fat: 12.7 g
Saturated fat: 4.6 g
Carbohydrates: 28.5 g
Sugars: 3.1 g
Dietary fiber: 1.2 g
Protein: 12 g
Cholesterol: 19.3 mg
Sodium: 714.6 mg
Beefy Vegetable Soup


Ingredients:
canola oil, water, reduced sodium soy sauce, potatoes, carrots, celery ribs, Worcestershire sauce, garlic powder, salt, dried oregano, ground nutmeg, pepper, fresh corn, frozen corn

Directions:
In a large kettle or Dutch oven, brown beef over medium heat in oil.
Add the broth, water and soy sauce.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour.
Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
Bring to a boil.
Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
Add corn and beans.
Bring to a boil.
Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.
Mom's Zucchini Bread
Category: breakfast-and-brunch
By v  monte

Really, really good and moist- my kids eat it as quickly as I can make it.  Bread will freeze well, and keep in refrigerator for weeks.

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3  eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Directions:
Grease and flour two 8 x 4 inch pans.  Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture, and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan, and completely cool.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 2 loaves

Calories: 255.2
Fat: 13.1 g
Saturated fat: 1.7 g
Carbohydrates: 32.1 g
Sugars: 19.2 g
Dietary fiber: 1 g
Protein: 3.3 g
Cholesterol: 23.3 mg
Sodium: 179.8 mg
Pecan Praline Morsels  (Paula Deen)


Ingredients:
pecan halves, light brown sugar, heavy cream

Directions:
Preheat oven to 350°.
In a medium bowl, combine all ingredients.
Spread out onto a baking sheet, sprayed with cooking spray.
Bake in the preheated oven for about 20 minutes, or until coating is dry, and slightly crystallized, stirring once.
Remove from oven and remove from baking sheet.
If not serving immediately, store in an airtight container.
Chicken in a Pot
Category: meat-and-poultry
By Jo Ann

This dish uses just one skillet to prepare. Quick, easy and delicious. Tomato paste and chicken broth combine to make a tasty sauce. Garnish with fresh parsley.

Ingredients:
¾ cup chicken broth
1 ½ tablespoons tomato paste
¼ teaspoon ground black pepper
½ teaspoon dried oregano
⅛ teaspoon salt
1 clove garlic, minced
4  boneless, skinless chicken breast halves
3 tablespoons dry bread crumbs
2 teaspoons olive oil
2 cups fresh sliced mushrooms

Directions:
In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside. Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned. Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm. Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 206
Fat: 6.6 g
Saturated fat: 1.4 g
Carbohydrates: 6.9 g
Sugars: 1.8 g
Dietary fiber: 1 g
Protein: 28.7 g
Cholesterol: 72.8 mg
Sodium: 401.7 mg
Beer Butt Chicken
Category: meat-and-poultry
By Barrie Tapp

A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings.

Ingredients:
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

Directions:
Preheat an outdoor grill for low heat. In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper. Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter. Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Prep time: 30 mins
Cook time: 3 hrs
Total time: 4 hrs
Yields: 8 servings

Calories: 514.2
Fat: 40.3 g
Saturated fat: 19.4 g
Carbohydrates: 3 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 31.4 g
Cholesterol: 158 mg
Sodium: 1618.1 mg
Baked Maple-Glazed Salmon With Wilted Spinach


Ingredients:
maple syrup, ginger, garlic clove, salmon fillets, olive oil

Directions:
Preheat the oven to 200°C (400°F].
Line a baking tray with baking paper.
Place orange juice, maple syrup, ginger and garlic in a small pan over medium heat, and bring to the boil. Reduce the heat to medium-low and simmer for 8 minutes or until slightly reduced and syrupy.
Place salmon on prepared tray. Use half the maple glaze to brush over salmon fillets.
Bake for 8-10 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway through cooking.
Meanwhile, heat the olive oil in a large non-stick frypan over high heat. Add the baby spinach leaves and cook, stirring, for 2-3 minutes, until just wilted. Season to taste with sea salt and freshly ground black pepper.
To serve, divide the wilted spinach and salmon fillets among four serving plates, and drizzle salmon fillets with any remaining reserved glaze.