This very light dinner option takes the original maple syrup based glaze and modifies it with Dark Tickle's bakeapple sauce. It also replaces boring ol' spinach with amaranth.
1/2 cup (125ml) freshly squeezed orange juice
1/3 cup (80ml) bakeapple sauce
2 teaspoons freshly grated ginger
1 garlic clove, crushed
4 x 180g salmon fillets, without skin
2 teaspoons olive oil
150g baby amaranth leaves (de-veined)
1/2 cup of white wine or chicken stock
Preheat the oven to 200°C (390 F). Line a baking tray with parchment paper.
Place orange juice, bakeapple sauce, 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. Reserve half the bakeapple glaze. Use remaining glaze to brush over salmon fillets. Bake for 10-12 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway through cooking.
Meanwhile, heat the olive oil in a large non-stick frying pan over high heat. Add the amaranth leaves and cook, stirring, for 2-3 minutes, until just wilted. Add white wine (or chicken stock). Cover and simmer until tender (for about 5 minutes). Season to taste with sea salt and freshly ground black pepper.
To serve, divide the wilted amaranth and salmon fillets among four serving plates, and drizzle salmon fillets with any remaining reserved glaze.