Ingredients Jump to Instructions ↓

  1. 1/4 cup fresh orange juice

  2. 2 tablespoons olive oil

  3. 2 tablespoons balsamic blend seasoned rice vinegar (such as Nakano)

  4. 1/2 teaspoon honey mustard

  5. 1/2 teaspoon black pepper

  6. 1 garlic clove, minced

  7. 2 tablespoons fresh lemon juice

  8. 4 (6-ounce) salmon fillets (about 1 inch thick)

  9. 2 teaspoons black pepper

  10. Cooking spray

  11. 1 (6-ounce) package fresh spinach

  12. 4 oranges, each peeled and cut into 6 slices

Instructions Jump to Ingredients ↑

  1. Preheat the grill to medium-high heat.

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

  3. To prepare salad, drizzle lemon juice over fillets; sprinkle with 2 teaspoons 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. Remove skin from fillets; discard.

  4. Add spinach to vinaigrette in bowl; toss well. 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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