“Pretty to look at, delicious to eat, salmon-infused with seasonal fresh orange and heart-healthy canola oil served over slightly wilted spinach-is easy to make any time of year.”
Orange-Glazed Salmon over Sauteed Spinach
Servings
4 Servings
Ingredients
- 1 orange washed, grated* and juiced
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 1 Tbsp canola oil divided
- 1/4 tsp red pepper flakes
- 1 12oz/350g salmon fillet, cut in 4 pieces
- 8 oz fresh spinach trimmed
- 1 Tbsp lemon juice
- 1/8 tsp freshly-ground black pepper
Instructions
- 1 Combine juice from orange, honey, brown sugar, 2 tsp (10 mL) canola oil and red pepper flakes.2 Arrange salmon in a dish just big enough to hold the fillet; pour orange juice mixture over salmon. Marinate in the refrigerator for 30 minutes, turning salmon once to distribute flavors. Discard marinade.3 Grill salmon skin side up, over medium heat for 5 to 7 minutes; turn and cook for another 5 to 7 minutes, until fish flakes easily.4 Just before salmon is done, saute spinach in 1 tsp (5 mL) canola oil in a nonstick skillet just until wilted. Season with lemon juice and pepper.5 Spoon spinach onto heated plates. Top with salmon. Sprinkle with grated orange peel.
- *reserve grated orange rind for garnish.
- Source: canolainfo.org
Delicious, week night dinner. After I marinated the fish which I baked in the oven on convection at 375 degrees, I took the remaining marinade, put in a small sauce pan and brought it to a boil. Before serving I spooned some of that sauce over the finished fish. It enhanced the citrus flavor of the fish.
This was really good. I just left off the grated orange peel. Also I broiled it instead of grilling. On a separate note I don’t understand why the serving portion says 4-3/4 cup servings. It should just say 4 portions I think.
Yes, it says to reserve the grated orange rind for garnish!
You do not list how much spinach to use.
Your special instructions are not correct. You have an asterik next to the word “grated” but no reference to it.