Friday, June 19, 2009

Grilled Salmon and Spinach Salad

I made this delicious dinner from the July issue of Cooking Light magazine. I was a little worried about serving it to my husband because it has fruit in it, and there are no starches, but it was delicious and my picky husband really enjoyed it. I will definitely make it again. This was my first time grilling fish on the BBQ, and it was quite easy and turned out! I'm so happy!

Recipe from Cooking Light magazine.

Grilled Salmon and Spinach Salad


¼ cup fresh orange juice

2 tablespoons olive oil

2 tablespoons balsamic blend seasoned rice vinegar (such as Nakano) *I used 1 tablespoon rice vinegar and 1 tablespoon balsamic vinaigrette.

½ teaspoon honey mustard

½ teaspoon black pepper

1 garlic clove, minced


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

  1. Preheat th frill to medium-high heat
  2. To prepare vinaigrette, combine first 6 ingredients ina large bowl; stir well with a whisk.
  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.
  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. Yield: 4 servings

Nutrition: Calories: 474; Fat 25.7g; Protein 36.2g; Carb 27.5g; fiber 8.4g

1 comment:

Erin J said...

When you get your hands free, I want the recipe! That looks fantastic and if Donivan even ate it, it must be good. :)