- 2 tablespoons reduced-sodium soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon brown sugar
- 2 (4-ounce) salmon fillets
- 1 (26-ounce) jar refrigerated fresh citrus sections in light syrup
- 2 teaspoons chopped fresh mint
- 1 teaspoon honey
- 1/2 teaspoon vegetable oil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- Cooking spray
- 3 cups packaged trimmed baby spinach
- calories 286
- fat 11.1 g
- satfat 1.9 g
- protein 25.8 g
- carbohydrate 20.4 g
- fiber 4.4 g
- cholesterol 74 mg
- iron 2.9 mg
- sodium 345 mg
- calcium 92 mg
How to Make It
Combine soy sauce, 1 1/2 tablespoons honey, and brown sugar in a heavy-duty, zip-top plastic bag. Add fish; seal bag securely, and marinate in refrigerator 1 hour, turning bag occasionally.
Drain citrus sections, reserving 1/4 cup liquid. Combine citrus with mint; set aside.
Combine reserved 1/4 cup liquid, 1 teaspoon honey, and vegetable oil; set aside.
Remove fish from marinade; discard marinade. Sprinkle fish evenly with salt and pepper.
Coat grill rack with cooking spray; place rack over medium-hot coals (350° to 400°). Place fish on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork.
Arrange spinach evenly on 2 serving plates. Place fish on spinach leaves, and spoon citrus mixture around fish; drizzle evenly with reserved dressing.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.