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Grilled Five-Spice Salmon with Garlic Spinach

Grilled Five-Spice Fish with Garlic Spinach

Makes 4 Servings

1 ½ Teaspoons Grated Lime Peel

3 Tablespoons Fresh Lime Juice

4 Teaspoons Minced Fresh Ginger

½ to 1 Teaspoon Chinese Five-Spice Powder

½ Teaspoon Salt

⅛ Teaspoon Black Pepper

2 Teaspoon Vegetable Oil, Divided

1 Pound Salmon Steaks

8 Ounces Fresh Baby Spinach leaves (about 8 cups lightly packed)

2 Cloves Garlic, Minced

  1. Combine lime peel, lime juice, ginger, five-spice powder, salt, pepper, and 1 teaspoon oil in 2- quart dish. Add salmon; turn to coat. Cover; refrigerate 2 to 3 hours.

  2. 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.

  3. Meanwhile, oil grid and prepare grill for direct cooking over medium-high heat.

  4. Remove salmon from marinade. Place on grid. Brush salmon with marinade. Grill salmon, covered, 4 minutes. Turn salmon; brush with marinade and grill 4 minutes or until fish just begins to flake when tested with fork. Discard remaining marinade. Serve over spinach.

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