salmon fillet with caramelized grapes on fresh spinach

Pan seared salmon and caramelized grapes

Healthy and quick, fast and delicious, pan-seared salmon with caramelized grapes is a one-skillet dinner winner! 

Did you and your cousin ever see how many grapes you could stuff in your mouth?

Uh, neither did I.

No matter your age, plucking grapes off the stem and popping them in our mouths, one-by-one, is one of the easiest snacks.

How to buy grapes

When you shop for grapes, look for fresh, flexible stems and plump grapes. If you see a powdery-white coating on the grapes, don’t be alarmed. That natural occurring substance protects grapes from moisture loss and decay. At home, store grapes unwashed, in a plastic bag, in the refrigerator for up to 10 days. Rinse well under cool running water, pat dry.

Can grapes be frozen?

Yes. Grapes may be frozen. No need to remove the stems, just put them in an air-tight container and freeze. These icy little orbs are a refreshing snack, but they can also be used for cooking, like in this recipe.

Skillet Salmon with Caramelized Grapes

In this pan-seared salmon recipe, I use red, dark purple, or black because they are richer in nutrients. The grapes are cooked until they get soft and jammy. This doesn’t take long and it makes a scrumptious sauce.

I poke a few grapes with a knife tip to break the 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.

cooked grapes in a skillet

caramelized grapes

How to cook salmon

Salmon is fast and easy to cook. If the filet has thin ends, tuck them under the filet to help even out the overall thickness.

The FDA recommends salmon should be cooked to 145℉. It should easily flake with a fork. Visually, watch for the fish to change color from translucent to opaque. It will continue to cook after you remove to from the pan, so a little undercooking is better than overcooking.

If you buy fresh salmon, the fish should look and smell fresh, not fishy or ammonia-like. Fresh or thawed salmon lasts 2 days in the refrigerator. Avoid frozen fish that has ice crystals or looks dried out.

I keep Vital Choice salmon in the freezer. To make sure I have fish on hand, I’ve been ordering fish for home delivery via Vital Choice, an online retailer selling wild-caught, sustainably harvested Alaskan salmon and northwest Pacific seafood such as halibut, tuna, shrimp and lobster.

I love convenience, so knowing that I can get delicious, healthy, eco-friendly seafood delivered to my door makes life so much easier to have these things on-hand in my freezer. Vital Choice has a loyalty program where you get points for every dollar you spend, redeemable for discount coupons.

I met the owner at a nutrition conference where we were able to talk about his business. Before founding Vital Choice, Washington State native Randy Hartnell spent more than 20 years fishing Alaskan waters for salmon, herring, and other regional species. His goal is to bring those fish and their health benefits to a larger market, while fishing responsibly to preserve the sustainability of wild fish and seafood. All of the Vital Choice seafood is certified sustainable either by the Marine Stewardship Council (MSC), the State of Alaska’s Responsible Fisheries Management (RFM) program, or Monterey Bay Aquarium’s Seafood Watch program.

Skillet Salmon with Caramelized Grapes
pan seared salmon with roasted grapes in a skillet

one skillet salmon with roasted grapes

Nourishing pan-seared salmon salad with roasted grapes

Place salmon skin side up in skillet in grape residue. Cook 3-4 minutes, flip salmon. If necessary, add a tablespoon of water to prevent grape juice from burning. Add grapes back to skillet with fish to warm through.

And more than tasty, the phytonutrients in grapes help fight inflammation and are anticarcinogenic. Like grapes, the compounds in spinach, arugula or kale are packed with health promoting benefits.The salmon is rich in heart and brain boosting fats.

Because of their healthier fats, 8 to 12 ounces of fish a week are recommended for adults, including those who are pregnant and breastfeeding (1 to 2 servings of fish a week for children, starting at age 2).

 

Omega 3 benefits

That amount of fish provides an average 250 to 500 milligrams of omega-3 eicosapentaenoic acid (EPA) and docosahexaenoci acid (DHA) fatty acids per day. These fats are associated with improving heart and brain health. Seriously. Eating seafood twice a week reduces the risk of dying from heart disease by 36 percent.

Besides all the nourishing foods, this easy recipe is ready in less than 30 minutes so is great for a busy night, but it’s sophisticated enough to serve to guests.

To serve, place equal amount of greens on plate, top with pan-seared salmon and spoon grapes over top. Drizzle vinaigrette over and sprinkle with a coarse salt, such as Maldon flakes or kosher.

roasted rapes on salmon with greens

Pan seared caramelized salmon with caramelized grapes

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Salmon salad with roasted grapes
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Skillet Salmon Caramelized Grapes

roasted rapes on salmon with greens

Healthy and quick, fast and delicious, pan-seared salmon with caramelized grapes is a one-skillet dinner winner! 

  • Author: Judy
  • 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. Remove grapes to bowl, set aside.
  • Salmon: Reduce heat to medium. Place salmon skin side up in skillet in grape residue. Cook 3-4 minutes, flip salmon. If necessary, add a tablespoon of water to prevent grape juice from burning. Add grapes back to skillet with fish to warm 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.

Keywords: 30 minute meal, frozen fish, healthy dinner, easy recipe

 

 

 

 

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