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.
- 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.
3/4 cup (175 mL)
|Total Fat||11 g|
|Saturated Fat||1.5 g|
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Grilled Salmon Over Lentil Salad with Walnut Vinaigrette
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