Honeyed Salmon Over Minted Citrus Salad

Oxmoor House
Honeyed Salmon over Minted Citrus SaladRecipe
Photo: Oxmoor House
2 servings (serving size: 1 salmon fillet, 1 1/2 cups spinach, 1/2 cup citrus salad, and about 2 tablespoons dressing)


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2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons honey
1 tablespoon brown sugar
2 (4-ounce) salmon fillets
1 (26-ounce) jar refrigerated fresh citrus sections in light syrup
2 teaspoons chopped fresh mint
1 teaspoon honey
1/2 teaspoon vegetable oil
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Cooking spray
3 cups packaged trimmed baby spinach


Prep: 5 Minutes
Cook: 10 Minutes
Marinate: 1 Hours

Combine soy sauce, 1 1/2 tablespoons honey, and brown sugar in a heavy-duty, zip-top plastic bag. Add fish; seal bag securely, and marinate in refrigerator 1 hour, turning bag occasionally.

Drain citrus sections, reserving 1/4 cup liquid. Combine citrus with mint; set aside.

Combine reserved 1/4 cup liquid, 1 teaspoon honey, and vegetable oil; set aside.

Remove fish from marinade; discard marinade. Sprinkle fish evenly with salt and pepper.

Coat grill rack with cooking spray; place rack over medium-hot coals (350° to 400°). Place fish on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork.

Arrange spinach evenly on 2 serving plates. Place fish on spinach leaves, and spoon citrus mixture around fish; drizzle evenly with reserved dressing.

Created date

January 2010

Nutritional Information

Calories 286
Fat 11.1 g
Satfat 1.9 g
Protein 25.8 g
Carbohydrate 20.4 g
Fiber 4.4 g
Cholesterol 74 mg
Iron 2.9 mg
Sodium 345 mg
Calcium 92 mg