Filed Under: Fish, grillbbq, main-dish, Under 20 Mins

Orange-Glazed Salmon over Sauteed Spinach

Pretty to look at, delicious to eat, salmon-infused with seasonal fresh orange and heart-healthy canola oil served over slightly wilted spinach-is easy to make any time of year.

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April 8th, 2012

Recipe courtesy of CanolaInfo .

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Servings
4
Prep Time
30 minutes
Cook Time
15 minutes
Ingredients
  • 1 orange, washed, grated and juiced
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil, divided
  • 1/4 teaspoons red pepper flakes
  • 1 12oz salmon fillet, cut in 4 pieces
  • 8 ounces fresh spinach, trimmed
  • 1 tablespoon lemon juice
  • 1/8 teaspoons freshly-ground black pepper
    • Directions
  • 1.

    Combine juice from orange, honey, brown sugar, 2 tsp canola oil and red pepper flakes.

  • 2.

    Arrange salmon in a dish just big enough to hold the fillet; pour orange juice mixture over salmon. Marinate in the refrigerator for 30 minutes, turning salmon once to distribute flavors. Discard marinade.

  • 3.

    Grill salmon skin side up, over medium heat for 5 to 7 minutes; turn and cook for another 5 to 7 minutes, until fish flakes easily.

  • 4.

    Just before salmon is done, saute spinach in 1 tsp canola oil in a nonstick skillet just until wilted. Season with lemon juice and pepper.

  • 5.

    Spoon spinach onto heated plates. Top with salmon. Sprinkle with grated orange peel.

    • Nutrients Per Serving
    Nutrients per serving: 224 calories, 4 g fat, 19 g protein, 22 g carbohydrates, 4 g fibre. Excellent source of vitamins D, B6 and B12.  Good source of vitamin C and iron.
    Orange-Glazed Salmon over Sauteed Spinach
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