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Five Spice Salmon

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  • Five Spice Salmon

    Five Spice Salmon

    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