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
Orange Salmon with Sauteed Spinach
Orange Salmon with Sauteed Spinach
Prep Time
20 min
Cook Time
10 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 teaspoons butter
- 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 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 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.
Nutrition Facts
1 fillet with 1/4 cup spinach mixture and 2 tablespoons sauce: 349 calories, 19g fat (6g saturated fat), 71mg cholesterol, 560mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 21g protein.
Loading Popular in the Community
Loading Reviews
