2 servings (serving size: 1 salmon fillet, 1 1/2 cups spinach, 1/2 cup citrus salad, and about 2 tablespoons dressing)
Photo: Oxmoor House
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
3 cups packaged trimmed baby spinach
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.
Oxmoor House Healthy Eating Collection
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