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.
- 1 lb. salmon, cut in four fillets
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup rice vinegar
- 1 tsp. mustard powder or 1 tsp. prepared mustard
- 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
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- Whisk together marinade ingredients to combine well. In shallow dish, coat both sides of salmon with marinade. Cover dish and refrigerate for at least one hour.
- Coat grill lightly with oil to prevent sticking. Remove salmon from marinade and discard remaining marinade. Place salmon, skin side down, on medium-hot grill. Cook about 6 minutes until skin is browned and crisp. Gently turn fillets over and cook additional 2-3 minutes until desired degree of doneness. Remove and set aside.
- Combine dressing ingredients in food processor or blender and pulse or blend until well combined, about 1 minute.
- Arrange salad ingredients on four serving dishes. Drizzle half the dressing on salad. Place salmon on top and drizzle remaining dressing. Serve.
Nutritional Information Per Serving:
13 g total fat
2.5 g saturated fat
21 g protein
3 g dietary fiber
400 mg sodium