Orange-Ginger Salmon with Sautéed Greens

Serves 4 (serving size: 1 salmon filet, 2/3 cup spinach mixture, and 1 1/2 teaspoons glaze)


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3 tablespoons low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons brown sugar
1 teaspoon finely grated fresh orange zest
4 (4-ounce) skinless salmon fillets (about 1 inch thick)
2 teaspoons vegetable oil
3 cups coarsely chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound fresh spinach, stems trimmed (about 16 cups)
1 teaspoon dark sesame oil


Combine the soy sauce, ginger, brown sugar, and orange zest in a zip-top plastic bag. Add the fish and marinate 20 minutes (or longer in refrigerator). Remove the fish; reserve marinade.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook 3 minutes, without turning. Reduce heat to medium, turn the fish, and cover. Cook 3 minutes or until just cooked through. Transfer to a plate, cover with foil, and keep warm.

Return the skillet to the heat. To make glaze, pour the marinade into the skillet and bring to a boil. Simmer 1 minute. Transfer to a bowl and cover with foil. Wipe out skillet with a paper towel.

Return the skillet to medium-high heat. Add half the basil, salt, pepper, garlic, spinach, and 3 tablespoons water. Cover and cook 2 minutes, or until the spinach is wilted. Transfer to a bowl and repeat with remaining basil, salt, pepper, garlic, spinach, and water. Combine with other spinach and toss with sesame oil.

Divide the greens among 4 plates. Top with the salmon, drizzle with glaze, and serve.

Created date

October 2003

Nutritional Information

Calories 287
Fat 16 g
Satfat 3 g
Monofat 5 g
Polyfat 7 g
Protein 27 g
Fiber 5 g
Cholesterol 67 mg
Iron 5 mg
Sodium 705 mg