Recipe by Oxmoor House January 2001


Credit: Oxmoor House

Recipe Summary test

5 mins
10 mins
1 hr
1 hr 15 mins
2 servings (serving size: 1 salmon fillet, 1 1/2 cups spinach, 1/2 cup citrus salad, and about 2 tablespoons dressing)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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Oxmoor House Healthy Eating Collection

Nutrition Facts

286 calories; fat 11.1g; saturated fat 1.9g; protein 25.8g; carbohydrates 20.4g; fiber 4.4g; cholesterol 74mg; iron 2.9mg; sodium 345mg; calcium 92mg.