Grilled Salmon and Spinach Salad

Few things are better and more nutritious than salmon combined with fresh baby spinach. You get the taste of the sea and a treat from the spring garden. The salad dressing in this dish adds layers of flavor: Orange juice adds sweetness and acidity; honey balances vinegar; and sesame and ginger impart a subtle Asian accent, while garlic and shredded carrots create a refreshing and tantalizing texture.

You can make it a meal by adding wild rice topped with lentils. Simply place warm rice on a plate and top with several heaping tablespoons of lentils heated with a bit of water or vegetable broth. Of course, you can always serve up some sides of any vegetable leftovers you have handy.

Grilled Salmon and Spinach Salad
(Makes 4 servings)


Marinade ingredients

Dressing ingredients

Salad ingredients


  1. Whisk together marinade ingredients to combine well. In shallow dish, coat both sides of salmon with marinade. Cover dish and refrigerate for at least one hour.
  2. Coat grill lightly with oil to prevent sticking. Remove salmon from marinade and discard remaining marinade. Place salmon, skin side down, on medium-hot grill. Cook about 6 minutes until skin is browned and crisp. Gently turn fillets over and cook additional 2-3 minutes until desired degree of doneness. Remove and set aside.
  3. Combine dressing ingredients in food processor or blender and pulse or blend until well combined, about 1 minute.
  4. Arrange salad ingredients on four serving dishes. Drizzle half the dressing on salad. Place salmon on top and drizzle remaining dressing. Serve.

Nutrition Facts

Per serving

Calories: 270
Total fat: 13 g
Saturated fat: 2.5 g
Carbohydrate: 20 g
Protein: 21 g
Fiber: 3 g
Sodium: 400 mg