1-1/2 teaspoons finely grated lime peel
3 T. fresh lime juice
2 tsp. extra virgin olive oil
4 tsp. finely chopped fresh ginger
1 tsp. Chinese five-spice powder
1/2 tsp. sugar substitute
1 lb. salmon steaks, cut into 4 equal-size pieces
8 cups fresh baby spinach leaves
2 cloves garlic, pressed
In a 2-quart dish, combine the lime peel, lime juice, 1 tsp. of the oil, the ginger, five-spice powder, and sugar substitute. Add the salmon and turn to coat. Cover and refrigerate for 30 minutes.
In a 3-quart microwaveable dish, combine the spinach, garlic, and the remaining 1 stp. oil, tossing gently. Cover with plastic wrap and microwave for 2 minutes, or until the spinach has wilted. Drain and keep warm.
Lightly oil a grill rack. Preheat the grill to medium-high.
Remove the salmon from the marinade and place on the grill rack. Brush the salmon with additional marinade. Close the grill cover and cook for 4 minutes. Open the grill cover, turn the salmon, and brush with marinade. Close the cover and cook for 4 minutes longer, or until the salmon flakes easily. Discard any remaining marinade.
To serve, enenly divide the spinach among 4 serving plates and center the salmon on the spinach beds.
Makes 4 servings
- Per serving
- 251 calories
- 15 g fat
- 3 g saturated fat
- 24 g protein
- 5 g carbohydrate
- 2 g dietary fiber
- 67 mg cholesterol
- 213 mg sodium