Grilled Salmon and Spinach Salad

Name: Grilled Salmon and Spinach Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 teaspoons black pepper; 1 garlic clove, minced; 1 teaspoons honey mustard; 2 Tbsps fresh lemon juice; 2 Tbsps olive oil; 59 milliliters fresh orange juice; 4 oranges, each peeled and cut into 6 slices; 680 grams salmon fillets (about 1 inch thick); 2 Tbsps balsamic blend seasoned rice vinegar (such as Nakano); 170 grams package fresh spinach

Need a gluten free, dairy free, and primal main course? Grilled Salmon and Spinach Salad could be an amazing recipe to try. This recipe makes 4 servings with 392 calories, 37g of protein, and 18g of fat each. This recipe covers 43% of your daily requirements of vitamins and minerals. If you have pepper, honey mustard, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the grill to medium-high heat.

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Grill

To prepare vinaigrette, combine first 6 ingredients in a large bowl; stir well with a whisk.

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Vinaigrette

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Whisk

Bowl

To prepare salad, drizzle lemon juice over fillets; sprinkle with 2 teaspoons pepper.

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Lemon Juice

Pepper

Place fillets, skin sides up, on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

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Cooking Spray

Fish

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Grill

Remove skin from fillets; discard.

Add spinach to vinaigrette in bowl; toss well.

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Vinaigrette

Spinach

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Bowl

Place 2 cups spinach mixture on each of 4 serving plates; arrange 1 fillet and 6 orange slices on top of greens.

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Orange Slices

Spinach

Greens

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Grill

Whisk

Bowl

Ingredients

Servings:

1teaspoons

black pepper 2teaspoons

black pepper 1

garlic clove, minced 1teaspoons

honey mustard 2Tbsps

fresh lemon juice 2Tbsps

olive oil 59milliliters

fresh orange juice 4

oranges, each peeled and cut into 6 slices 680grams

salmon fillets (about 1 inch thick)2Tbsps

balsamic blend seasoned rice vinegar (such as Nakano)170grams

package fresh spinach

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.