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

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 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.

Step 6

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

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

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