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Honeyed Salmon Over Minted Citrus Salad

Photo: Oxmoor House
Prep time 5 mins
Cook time 10 mins
Marinate time 1 hr
Yield 2 servings (serving size: 1 salmon fillet, 1 1/2 cups spinach, 1/2 cup citrus salad, and about 2 tablespoons dressing)


  • 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

Nutrition Information

  • 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

  1. 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.

  2. Drain citrus sections, reserving 1/4 cup liquid. Combine citrus with mint; set aside.

  3. Combine reserved 1/4 cup liquid, 1 teaspoon honey, and vegetable oil; set aside.

  4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with salt and pepper.

  5. 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.

  6. Arrange spinach evenly on 2 serving plates. Place fish on spinach leaves, and spoon citrus mixture around fish; drizzle evenly with reserved dressing.

Cook's Notes

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

Oxmoor House Healthy Eating Collection