Honeyed Salmon Over Minted Citrus Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
2 tablespoons reduced-sodium soy sauce |
1 1/2 tablespoons honey |
1 tablespoon brown sugar |
2 (4-ounce) salmon fillets |
1 (26-ounce) jar refrigerated fresh citrus sections in light syrup |
2 teaspoons chopped fresh mint |
1 teaspoon honey |
1/2 teaspoon vegetable oil |
1/8 teaspoon salt |
1/8 teaspoon freshly ground pepper |
cooking spray |
3 cups packaged trimmed baby spinach |
Directions:
1. Combine soy sauce, 1 1/2 tablespoons honey, and brown sugar in a heavy-duty, zip-top plastic bag. Add fish; seal bag securely, and marinate in refrigerator 1 hour, turning bag occasionally.
2. Drain citrus sections, reserving 1/4 cup liquid. Combine citrus with mint; set aside.
3. Combine reserved 1/4 cup liquid, 1 teaspoon honey, and vegetable oil; set aside.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with salt and pepper.
5. Coat grill rack with cooking spray; place rack over medium-hot coals (350° to 400°). Place fish on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork.
6. Arrange spinach evenly on 2 serving plates. Place fish on spinach leaves, and spoon citrus mixture around fish; drizzle evenly with reserved dressing.
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