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