Balsamic Maple Glazed Salmon with Steamed Spinach and Sauteed Cherry Tomatoes (Holland America)

1/4 cup orange juice

1/4 cup maple syrup

5 tablespoons balsamic vinegar

4 teaspoons finely minced garlic

3 tablespoons olive oil

4 (1-inch-thick) salmon steaks or fillets (about 6 ounces each)

Salt

Freshly ground black pepper

1 (10-ounce) bag dark, crinkly-leaf spinach, well washed

1 cup yellow grape tomatoes

1 cup halved cherry tomatoes

In a small saucepan, combine orange juice, maple syrup, 3 tablespoons balsamic vinegar, and 2 teaspoons garlic. Bring to a boil and cook for 5 to 6 minutes. Stir in 1 tablespoon oil.

Prepare grill. Season salmon with salt and pepper. Brush salmon generously with glaze and grill on an oiled rack set 5 to 6 inches above glowing coals (medium-high heat) until just cooked through, about 5 minutes on each side (do not allow it to burn).

Meanwhile, place spinach in a 4-quart saucepan over medium hcat. Cover and let steam with just the water clinging to the leaves, stirring once, until wilted. Season with salt and pepper and set aside.

Heat remaining 2 tablespoons olive oil in heavy medium skillet over medium-high heat. Add tomatoes and remaining 2 teaspoons garlic to skillet; saute 1 minute. Add remaining 2 tablespoons balsamic vinegar; saute 30 seconds. Season with salt and pepper.

Place salmon on a plate and top with spinach. Spoon tomatoes alongside salmon and serve immediately.

Tip: To store fresh fish, first wrap it in high-quality, unwaxed butcher paper, which keeps moisture from the flesh. Then place the package in a plastic bag to prevent oxidation from air exposure, which can turn the flesh gray and dull. — Executive Chef Markus Jenni