Grilled Salmon and Spinach Salad

2 Reviews
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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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4 servings
By Arlene Ghent, New Haven, Connecticut
July 2009
RECIPE BY Cooking Light

"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.

Ingredients

  • Vinaigrette:
  • 1/4 cup fresh orange juice
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic blend seasoned rice vinegar (such as Nakano)
  • 1/2 teaspoon honey mustard
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • Salad:
  • 2 tablespoons fresh lemon juice
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 2 teaspoons black pepper
  • Cooking spray
  • 1 (6-ounce) package fresh spinach
  • 4 oranges, each peeled and cut into 6 slices

Nutritional Information

  • Calories 474
  • Fat 25.7g
  • Satfat 4.7g
  • Monofat 11.6g
  • Polyfat 7.7g
  • Protein 36.2g
  • Carbohydrate 27.5g
  • Fiber 8.4g
  • Cholesterol 100mg
  • Iron 2.5mg
  • Sodium 286mg
  • Calcium 129mg

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.

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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.