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Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

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.

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  • 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

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 www.choosemyplate.gov.

Source

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.
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