Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
4 servings

"This meal is perfect for the summer. It's an attractive dish to serve guests, too. The sweet citrus vinaigrette can be made earlier in the day and stored in the refrigerator." —Arlene Ghent, New Haven, Conn.

How to Make It

Step 1

Preheat the grill to medium-high heat.

Step 2

To prepare vinaigrette, combine first 6 ingredients in a large bowl; stir well with a whisk.

Step 3

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.

Step 4

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.

Ratings & Reviews

sammylola's Review

sammylola
October 11, 2009
I love this recipe. I've made it twice, and was looking it up today to make it tonight and can't believe the other reviewer gave 3 stars, though she's correct about the extra dressing.

skspillman's Review

skspillman
July 15, 2009
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.