Orange Salmon with Sauteed Spinach Recipe

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Orange Salmon with Sauteed Spinach Recipe
Orange Salmon with Sauteed Spinach Recipe photo by Taste of Home
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Orange Salmon with Sauteed Spinach Recipe

Read Reviews
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I love orange marmalade and wanted a lighter version of orange salmon without heavy spice rubs or brown sugar. What a rewarding outcome this was. —Janet Caico, Hillsborough, North Carolina
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 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.
Originally published as Orange Salmon with Sauteed Spinach in Healthy Cooking June/July 2012, p36

Nutritional Facts

1 fillet with 1/4 cup spinach mixture and 2 tablespoons sauce: 346 calories, 19g fat (5g saturated fat), 70mg cholesterol, 604mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch, 1 vegetable.

  • 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
  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.
Originally published as Orange Salmon with Sauteed Spinach in Healthy Cooking June/July 2012, p36

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Reviews forOrange Salmon with Sauteed Spinach

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ebramkamp User ID: 702841 253289
Reviewed Aug. 28, 2016

"I think orange and salmon go together like peanut butter and jelly so this was a must try. It was delicious. My husband loved it. Definitely flavorful and would be a dish you are proud to serve to company."

MY REVIEW
chefwes1221 User ID: 6748118 122014
Reviewed Aug. 15, 2012

"This was excellent! Very tasty, easy to make."

MY REVIEW
s.marie User ID: 6622505 181495
Reviewed Jun. 24, 2012

"Excellent, my husband and I really liked it. I cut the recipe in half since there was only 2 of us, but I didn't cut the spinach in half. It cooks down so much the 6 oz. pkg, was perfect for 2."

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