Orange-Ginger Salmon with Sauteed Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 tablespoons low-sodium soy sauce |
2 teaspoons grated peeled fresh ginger |
1 1/2 teaspoons brown sugar |
1 teaspoon finely grated fresh orange zest |
4 (4-ounce) skinless salmon fillets (about 1 inch thick) |
2 teaspoons vegetable oil |
3 cups coarsely chopped fresh basil |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1 pound fresh spinach, stems trimmed (about 16 cups) |
1 teaspoon dark sesame oil |
Directions:
1. Combine the soy sauce, ginger, brown sugar, and orange zest in a zip-top plastic bag. Add the fish and marinate 20 minutes (or longer in refrigerator). Remove the fish; reserve marinade.
2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook 3 minutes, without turning. Reduce heat to medium, turn the fish, and cover. Cook 3 minutes or until just cooked through. Transfer to a plate, cover with foil, and keep warm.
3. Return the skillet to the heat. To make glaze, pour the marinade into the skillet and bring to a boil. Simmer 1 minute. Transfer to a bowl and cover with foil. Wipe out skillet with a paper towel.
4. Return the skillet to medium-high heat. Add half the basil, salt, pepper, garlic, spinach, and 3 tablespoons water. Cover and cook 2 minutes, or until the spinach is wilted. Transfer to a bowl and repeat with remaining basil, salt, pepper, garlic, spinach, and water. Combine with other spinach and toss with sesame oil.
5. Divide the greens among 4 plates. Top with the salmon, drizzle with glaze, and serve.
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