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
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Amount per serving
- Calories: 272
- Calories from fat: 42%
- Fat: 12.6g
- Saturated fat: 2.7g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 3.9g
- Protein: 31.8g
- Carbohydrate: 8.6g
- Fiber: 4.1g
- Cholesterol: 65mg
- Iron: 4.5mg
- Sodium: 807mg
- Calcium: 161mg
- 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)
- 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.
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