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Orange Salmon with Sauteed Spinach Recipe

Orange Salmon with Sauteed Spinach Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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.

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: 1 starch, 3 lean meat, 1 vegetable, 2 fat.

Reviews for Orange Salmon with Sauteed Spinach

Sort By :
MY REVIEW
ebramkamp 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 122014
Reviewed Aug. 15, 2012

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

MY REVIEW
s.marie 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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.