Five Spice Salmon

By apanda

  • 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

  1. 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.

  2. 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.

  3. Lightly oil a grill rack. Preheat the grill to medium-high.

  4. 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.

  5. To serve, enenly divide the spinach among 4 serving plates and center the salmon on the spinach beds.

  6. Makes 4 servings

Nutritional Facts

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

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