Did you know that grapes are one of the oldest farmed foods, dating back to 6000 BC? Maybe even that a grape is technically a berry? Such a versatile fruit is grown on almost every continent and comes in all shapes, sizes and colours.

Grapes can be eaten raw or consumed in some of our favourite products, such as wine, jelly, juice, raisin, vinegar and grape seed oil. Grapes have a similar profile to tomatoes, which is why they could be substituted for them in recipes requiring them.

This dish gives a simple elegance with a touch of Mediterranean. The salmon fillets served on a bed of spinach and topped with a delicious grape sauce are a nutritious match that will leave diners feeling like having seconds.


  • 2 cups El Ciruelo seedless red grapes, halved.
  • 1 tsp salt, ground mustard and dried thyme, crushed.
  • 1/2 tsp ground pepper.
  • 4 salmon fillets.
  • 2 tsp honey.
  • 3 tsp olive oil.
  • 500 g spinach leaves.
  • 1/2 tsp chopped garlic.
  • 1/2 cup dry red wine.
  • salt

Let ‘s do it!

1st. Mix together the salt, mustard, thyme as well as the pepper.

2nd. Spread the salmon fillets with the honey and sprinkle them with the seasoning mixture; once you’ve done it, set the remaining seasoning mixture.

3rd. In a non-stick saucepan, heat 2 teaspoons of olive oil of the salmon fillets on both sides.

4th. Combine the spinach and garlic with the remaining teaspoon of oil in a baking dish.

5th. Place the salmon on top of the spinach, line with aluminium foil and bake in the oven at 180°C/356 °F for 10 minutes.

6th. Sauté the grapes in the saucepan you used for the salmon. Add the wine, season as desired with the reserved seasoning mix and salt and then turn the heat down to medium.

7th. Serve the salmon with the spinach and topped with the grapes sauce.


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