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DIY

Source: Roberta L. Duyff, MS, RD, FADA, CFCS Food and Nutrition Consultant/Author | Category: Entrees, Grilling, Heart-Smart

Orange Glazed Salmon over Sauteed Spinach

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 recipe made with canola oil by Roberta L. Duyff

Ingredients

  • 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
1 orange, washed, grated* and juiced2 Tbsp honey1 Tbsp brown sugar1 Tbsp canola oil, divided1/4 tsp red pepper flakes1 (12oz) salmon fillet, cut in 4 pieces8 oz fresh spinach, trimmed1 Tbsp lemon juice1/8 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 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.

Yield

4 servings

serving size

3/4 cup (175 mL)

nutritional analysis

Per Serving

Calories240
Total Fat11 g
Saturated Fat1.5 g
Cholesterol55 mg
Carbohydrates17 g
Fiber2 g
Protein20 g
Sodium85 mg

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