Grilled Salmon and Spinach Salad

"This meal is perfect for the summer. It's an attractive dish to serve guests, too. The sweet citrus vinaigrette can be made earlier in the day and stored in the refrigerator." —Arlene Ghent, New Haven, Conn.

Yield: 4 servings

Ingredients

• Vinaigrette:
• 1/4  cup  fresh orange juice
• 2  tablespoons  olive oil
• 2  tablespoons  balsamic blend seasoned rice vinegar (such as Nakano)
• 1/2  teaspoon  honey mustard
• 1/2  teaspoon  black pepper
• 1  garlic clove, minced
• 
  Salad:
• 2  tablespoons  fresh lemon juice
• 4  (6-ounce) salmon fillets (about 1 inch thick)
• 2  teaspoons  black pepper
• Cooking spray
• 1  (6-ounce) package fresh spinach
• 4  oranges, each peeled and cut into 6 slices

Preparation

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.

Nutritional Information

Calories:

474

Fat:

25.7g (sat 4.7g,mono 11.6g,poly 7.7g)

Protein:

36.2g

Carbohydrate:

27.5g

Fiber:

8.4g

Cholesterol:

100mg

Iron:

2.5mg

Sodium:

286mg

Calcium:

129mg