Source: Roberta L. Duyff, MS,RC,FADA,CFCS Food and Nutrition Consultant/Author | Catégorie: Plats principaux, Grillades, Santé du cœur

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.

Orange Glazed Salmon over Sauteed Spinach


  • 1 orange, washed, grated* and juiced
  • 2 Tbsp honey 30 mL
  • 1 Tbsp brown sugar 15 mL
  • 1 Tbsp canola oil, divided 15 mL
  • 1/4 tsp red pepper flakes 1 mL
  • 1 (12oz/350g) salmon fillet, cut in 4 pieces
  • 8 oz fresh spinach, trimmed 250g
  • 1 Tbsp lemon juice 15 mL
  • 1/8 tsp freshly-ground black pepper 0.5 mL


  • 1. Combine juice from orange, honey, brown sugar, 2 tsp (10 mL) canola oil and red pepper flakes.
  • 2. Arrange salmon in dish just big enough to hold fillet; pour orange juice mixture over salmon. Marinate in 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 (5 mL) canola oil in
  • 5. Spoon spinach onto heated plates. Top with salmon. Sprinkle with grated orange peel.
  • Note: *reserve grated orange rind for garnish.


4 servings


3/4 cup (175 mL)


Per Serving

Lipides11 g
Gras saturés1.5 g
Cholestérol55 mg
Glucides17 g
Fibres2 g
Protéines20 g
Sodium85 mg