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Orange Salmon with Sauteed Spinach

Orange Salmon with Sauteed Spinach
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. —Janet Caico, Hillsborough, North Carolina
4 ServingsPrep/Total Time: 30 min.

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

  • Sprinkle salmon with 1/4 teaspoon pepper and 1/8 teaspoon salt; set
  • aside.
  • 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.
  • 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
© Taste of Home 2013

2 of 2

Orange Salmon with Sauteed Spinach (continued)

Directions (continued)

  • for 10-12 minutes or until fish flakes easily with a fork.
  • 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.
Nutrition Facts: 1 fillet with 1/4 cup spinach mixture and 2 tablespoons sauce equals 346 calories, 19 g fat (5 g saturated fat), 70 mg cholesterol, 604 mg sodium, 24 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013