2 teaspoons grated orange rind
1/2 cup fresh orange juice
1/4 cup low-sodium soy sauce
4 salmon fillets (about 1 inch thick)
cooking spray
2 teaspoons vegetable oil
1 teaspoon bottled minced garlic
1/2 teaspoon salt
2 packages (10 ounce size) fresh spinach
1 tablespoon seasoned rice vinegar
2 tablespoons green onions, thinly sliced (optional)
Combine first 3 ingredients in a zip-top bag; add salmon. Seal bag; marinate in refrigerator 30 minutes.
Preheat oven to 500 F. Remove fillets from bag, and discard marinade. Place the fillets, skin sides down, in a shallow roasting pan coated with cooking spray. Cook at 500 degrees F for 13 minutes or until fish flakes easily when tested with a fork.
Heat the oil in a Dutch oven over medium-high heat. Add garlic, salt, and one package of spinach; saute 1 minute or until spinach wilts. Add remaining spinach, and cook 2 minutes or until the spinach wilts, stirring frequently. Remove from heat; toss with rice vinegar.
Arrange 2/3 cup spinach mixture on each plate; add 1 salmon fillet. Garnish with onions, if desired.
mummy0
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