Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets (about 1 inch thick)
2 teaspoons black pepper
1 (6-ounce) package fresh spinach
4 oranges, each peeled and cut into 6 slices
How to Make It
Preheat the grill to medium-high heat.
To prepare vinaigrette, combine first 6 ingredients in a large bowl; stir well with a whisk.
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.
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.
This is simple to prepare and very tasty. It makes plenty of vinaigrette (I had enough left in the bottom of the bowl after I served the spinach that I was able to pour some vinaigrette over the salmon), and the salmon pairs well with the tangy oranges. Next time I might use a bit more spinach--overall a good recipe that I will make again.
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