INGREDIENTS
1‑1/2
teaspoons grated lime peel
3
tablespoons fresh lime juice
4
teaspoons minced fresh ginger
1/2
to 1 teaspoon Chinese five-spice powder*
1/2
teaspoon sugar
1/2
teaspoon salt
1/8
teaspoon black pepper
2
teaspoons vegetable oil, divided
1
pound salmon steaks
1/2
pound fresh baby spinach leaves (about 8 cups lightly packed), washed
2
large cloves garlic, pressed through garlic press
*Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.
PREPARATION:
- Combine lime peel, lime juice, ginger, 5-spice powder, sugar, salt, pepper and 1 teaspoon oil in 2-quart dish. Add salmon; turn to coat. Cover; refrigerate 2 to 3 hours.
- Combine spinach, garlic and remaining 1 teaspoon oil in 3-quart microwavable dish; toss. Cover; microwave on HIGH 2 minutes or until spinach is wilted. Drain; keep warm.
- Meanwhile, prepare barbecue grill for direct cooking.
- Remove salmon from marinade and place on oiled grid. Brush salmon with marinade. Grill salmon, covered, over medium-hot coals 4 minutes. Turn salmon; brush with marinade and grill 4 minutes or until salmon begins to flake with fork. Discard remaining marinade.
- Serve fish over bed of spinach.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of total recipe
Fiber
<1 g
Carbohydrate
3 g
Cholesterol
66 mg
Saturated Fat
3 g
Total Fat
15 g
Calories from Fat
55 %
Calories
241
Protein
24 g
Sodium
426 mg
DIETARY EXCHANGE:
Fat
1
Meat
3
Vegetable
1
