Make Balsamic Glaze - Combine vinegar, white wine, honey, garlic and Dijon mustard in a small saucepan and bring to a boil.

Reduce the heat and simmer until thickened, about 15 minutes.

Make the spinach - In a large skillet, heat the olive oil and saute the garlic over medium heat for about 1 minute, until it's fragrant.

Add the spinach, salt, and pepper to the skillet, toss it with the garlic and oil.

Toss until the spinach is wilted. Add butter and kosher salt. Keep warm.

Heat a large stainless steel pan on medium to high heat.

Make sure that each fillet is completely dry before seasoning all the pieces with salt and pepper. Be sure to season on both sides.

Now that your pan is hot, coat the bottom with grapeseed oil.

In batches, cook the salmon 2-3 minutes on the first side depending on the thickness of your fillets. Do not move the salmon around. Salmon should now be opaque half way through.

Flip the salmon over to brown the other side for about 2 minutes. Once the salmon has reached 140 degrees, it's done. Be sure not to overcook.

Plate the spinach then salmon and glaze it with the balsamic glaze. Garnish with the chives. Say Grace and enjoy!