Orange Salmon with Sauteed Spinach |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love orange marmalade and wanted a lighter version of orange salmon without heave spice rubs or brown sugar. What a rewarding outcome this was. Ingredients:
4 salmon fillets (4 ounces each) |
1/4 teaspoon plus 1/8 teaspoon pepper, divided |
1/4 teaspoon salt, divided |
1/2 cup orange marmalade spreadable fruit |
2 tablespoons half-and-half cream |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon minced fresh gingerroot |
4-1/2 teaspoons plus 1 tablespoon reduced-fat butter, divided |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 package (6 ounces) fresh baby spinach |
Directions:
1. Sprinkle salmon with 1/4 teaspoon pepper and 1/8 teaspoon salt; set aside.
2. In a small saucepan, combine the marmalade, cream, soy sauce, ginger and 4-1/2 teaspoons butter. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes; set aside.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
4. In a large skillet, saute garlic in oil and remaining butter for 1 minute. Add spinach and remaining salt and pepper; cook for 4-5 minutes or until spinach is wilted. Divide spinach among four plates; top each with salmon. Drizzle with marmalade sauce. Yield: 4 servings.
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