Orange Glazed Salmon over Sauteed Spinach
INGRÉDIENTS
- 1 orange, washed, grated* and juiced
- 2 Tbsp honey 30 mL
- 1 Tbsp brown sugar 15 mL
- 1 Tbsp canola oil, divided 15 mL
- 1/4 tsp red pepper flakes 1 mL
- 1 (12oz/350g) salmon fillet, cut in 4 pieces
- 8 oz fresh spinach, trimmed 250g
- 1 Tbsp lemon juice 15 mL
- 1/8 tsp freshly-ground black pepper 0.5 mL
PRÉPARATION
- 1. Combine juice from orange, honey, brown sugar, 2 tsp (10 mL) canola oil and red pepper flakes.
- 2. Arrange salmon in dish just big enough to hold fillet; pour orange juice mixture over salmon. Marinate in 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. Season with lemon juice and pepper.
- 5. Spoon spinach onto heated plates. Top with salmon. Sprinkle with grated orange peel.
- Note: *reserve grated orange rind for garnish.
RENDEMENT
4 servings
PORTION
3/4 cup (175 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 240 |
| Lipides | 11 g |
| Gras saturés | 1.5 g |
| Cholestérol | 55 mg |
| Glucides | 17 g |
| Fibres | 2 g |
| Protéines | 20 g |
| Sodium | 85 mg |
