Taste of the Sea and a Treat from the Spring Garden

Few things are better or more nutritious than salmon combined with fresh spinach. You get the taste of the sea and a treat from the spring garden. This dish starts with a marinade of soy sauce, rice vinegar and mustard which infuses the fish with flavor.

The dressing has a lovely layering of flavors. Orange juice adds sweetness and acidity while honey balances the vinegar. The additions of roasted sesame oil and fresh ginger impart a subtle Asian accent. Garlic and shredded carrots add a refreshing flavor and tantalizing texture.

A salad bed of tender baby spinach pairs wonderfully with the grilled salmon. The inclusion of tomatoes and peppers add vibrant red color and additional nutritional punch.

Grilled Salmon and Spinach Salad

Makes 4 servings.

Directions

• 1 lb. salmon, cut in four fillets

Marinade

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup rice vinegar
• 1 tsp. mustard powder or 1 tsp. prepared mustard

Dressing

• 3 Tbsp. orange juice
• 3 Tbsp. rice vinegar
• 2 Tbsp. honey
• 1 tsp. extra virgin olive oil
• 1/2 tsp. roasted sesame oil (or regular sesame oil)
• 2 cloves garlic
• 1 tsp. minced fresh ginger
• Salt and freshly ground black pepper to taste

Salad