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Grilled Salmon and Spinach Salad with Peach Dressing

Photo: Jean Allsopp; Styling: Julia Rutland
Yield Makes 4 servings

Ingredients

  • 1 tablespoon light brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) salmon fillets
  • 2 (5-ounce) packages baby spinach
  • Peach Dressing

How to Make It

  1. Combine first 5 ingredients in a shallow bowl.

  2. Rub salmon with brown sugar mixture. Place fillets, skin-side down, on grill rack coated with cooking spray. Grill over medium-high heat (350° to 400°) 12 minutes or until desired degree of doneness. Remove skin and discard.

  3. Toss spinach with 1/3 cup Peach Dressing. Arrange spinach on individual serving plates, top with salmon, and drizzle with remaining dressing.