Orange-Glazed Salmon over Sauteed Spinach

Salmon-infused with seasonal fresh orange and heart health canola oil. "Pretty to look at, delicious to eat, salmon-infused with seasonal fresh orange and heart-healthy canola oil served over slightly wilted spinach-is easy to make any time of year."

Ingredients:

• 1 orange, washed, grated* and juiced (1)
• 2 Tbsp honey (30 mL)
• 1 Tbsp brown sugar (15 mL)
• 1 Tbsp canola oil, divided (15 mL)
• 1/4 tsp red pepper flakes (1 mL)
• 1 (12oz/350g) salmon fillet, cut in 4 pieces (1)
• 8 oz fresh spinach, trimmed (250g)
• 1 Tbsp lemon juice (15 mL)
• 1/8 tsp freshly-ground black pepper (.5 mL)

Instructions:

1. Combine juice from orange, honey, brown sugar, 2 tsp (10 mL) canola oil and red pepper flakes.

2. Arrange salmon in a dish just big enough to hold the fillet; pour orange juice mixture over salmon. Marinate in the refrigerator for 30 minutes, turning salmon once to distribute flavors. Discard marinade.

3. Grill salmon skin side up, over medium heat for 5 to 7 minutes; turn and cook for another 5 to 7 minutes, until fish flakes easily.

4. Just before salmon is done, saute spinach in 1 tsp (5 mL) canola oil in a nonstick skillet just until wilted. Season with lemon juice and pepper.

5. Spoon spinach onto heated plates. Top with salmon. Sprinkle with grated orange peel.

*reserve grated orange rind for garnish.

Yield: 4 servings. Serving size:3/4 cup (175 mL).

	Nutritional Analysis     Per Serving     Calories 240 cal Total Fat 11 g Saturated Fat 1.5 g Cholesterol 55 mg Sodium 85 mg Carbohydrates 17 g Fibre 2 g Protein 20 g

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