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Grilled Salmon and Spinach Salad

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings
"This meal is perfect for the summer. It's an attractive dish to serve guests, too. The sweet citrus vinaigrette can be made earlier in the day and stored in the refrigerator." —Arlene Ghent, New Haven, Conn.


  • Vinaigrette:
  • 1/4 cup fresh orange juice
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic blend seasoned rice vinegar (such as Nakano)
  • 1/2 teaspoon honey mustard
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • Salad:
  • 2 tablespoons fresh lemon juice
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 2 teaspoons black pepper
  • Cooking spray
  • 1 (6-ounce) package fresh spinach
  • 4 oranges, each peeled and cut into 6 slices

Nutrition Information

  • calories 474
  • fat 25.7 g
  • satfat 4.7 g
  • monofat 11.6 g
  • polyfat 7.7 g
  • protein 36.2 g
  • carbohydrate 27.5 g
  • fiber 8.4 g
  • cholesterol 100 mg
  • iron 2.5 mg
  • sodium 286 mg
  • calcium 129 mg

How to Make It

  1. Preheat the grill to medium-high heat.

  2. To prepare vinaigrette, combine first 6 ingredients in a large bowl; stir well with a whisk.

  3. To prepare salad, drizzle lemon juice over fillets; sprinkle with 2 teaspoons pepper. Place fillets, skin sides up, on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove skin from fillets; discard.

  4. Add spinach to vinaigrette in bowl; toss well. Place 2 cups spinach mixture on each of 4 serving plates; arrange 1 fillet and 6 orange slices on top of greens.