Citrus Salmon with Garlicky Greens

Randy Mayor; Lydia DeGaris-Pursell
Serve with mashed red-skin potatoes or orzo tossed with olive oil.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 272
Caloriesfromfat 42 %
Fat 12.6 g
Satfat 2.7 g
Monofat 4.8 g
Polyfat 3.9 g
Protein 31.8 g
Carbohydrate 8.6 g
Fiber 4.1 g
Cholesterol 65 mg
Iron 4.5 mg
Sodium 807 mg
Calcium 161 mg

Ingredients

2 teaspoons grated orange rind
1/2 cup fresh orange juice (about 1 orange)
1/4 cup low-sodium soy sauce
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
2 teaspoons vegetable oil
1 teaspoon bottled minced garlic
1/2 teaspoon salt
2 (10-ounce) packages fresh spinach (about 20 cups)
1 tablespoon seasoned rice vinegar
2 tablespoons green onions, thinly sliced (optional)

Preparation

Combine first 3 ingredients in a zip-top plastic bag; add salmon. Seal bag; marinate in refrigerator 30 minutes.

Preheat oven to 500°.

Remove fillets from bag, and discard marinade. Place the fillets, skin sides down, in a shallow roasting pan coated with cooking spray; cook at 500° for 13 minutes or until fish flakes easily when tested with a fork.

Heat the oil in a Dutch oven over medium-high heat. Add garlic, salt, and one package of spinach; sauté 1 minute or until spinach wilts. Add remaining spinach, and cook 2 minutes or until the spinach wilts, stirring frequently. Remove from heat; toss with rice vinegar. Arrange 2/3 cup spinach mixture on each of 4 plates; add 1 salmon fillet. Garnish with onions, if desired.

Note:

Katherine Cobbs,

May 2004