Orange Salmon with Sauteed Spinach
Orange Salmon with Sauteed Spinach might be just the main course you are searching for. This recipe makes 4 servings with 354 calories, 25g of protein, and 16g of fat each. For $3.49 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. 26 people were glad they tried this recipe. If you have salmon fillets, half n half cream, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is outstanding. If you like this recipe, you might also like recipes such as Seared Salmon with Sauteed Spinach & Mushrooms, Salmon With Mustard Crust And Sautéed Spinach, and Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Fetan Orzo.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 package (6 ounces) fresh baby spinach
4-1/2 teaspoons plus 1 tablespoon reduced-fat butter, divided
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 tablespoons half-and-half cream
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive oil
1/2 cup orange marmalade spreadable fruit
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 salmon fillets (4 ounces each)
1/4 teaspoon salt, divided
Equipment:
sauce pan
paper towels
grill
tongs
frying pan
Cooking instruction summary:
Directions Sprinkle salmon with 1/4 teaspoon pepper and 1/8 teaspoon salt; set aside. In a small saucepan, combine the marmalade, cream, soy sauce, ginger and 4-1/2 teaspoons butter. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes; set aside. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. In a large skillet, saute garlic in oil and remaining butter for 1 minute. Add spinach and remaining salt and pepper; cook for 4-5 minutes or until spinach is wilted. Divide spinach among four plates; top each with salmon. Drizzle with marmalade sauce. Yield: 4 servings. Originally published as Orange Salmon with Sauteed Spinach in Healthy CookingJune/July 2012, p36 Nutritional Facts 1 fillet with 1/4 cup spinach mixture and 2 tablespoons sauce equals 346 calories, 19 g fat (5 g saturated fat), 70 mg cholesterol, 604 mg sodium, 24 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch, 1 vegetable. Print Add to Recipe Box Email a Friend
Step by step:
1. Sprinkle salmon with 1/4 teaspoon pepper and 1/8 teaspoon salt; set aside.
2. In a small saucepan, combine the marmalade, cream, soy sauce, ginger and 4-1/2 teaspoons butter. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes; set aside.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
4. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
5. In a large skillet, saute garlic in oil and remaining butter for 1 minute.
6. Add spinach and remaining salt and pepper; cook for 4-5 minutes or until spinach is wilted. Divide spinach among four plates; top each with salmon.
7. Drizzle with marmalade sauce.
Nutrition Information:
covered percent of daily need
