2 teaspoons grated orange rind
1/2 cup fresh orange juice (about 1 orange)
1/4 cup low-sodium soy sauce
4 (6-ounce) wild salmon fillets (about 1 inch thick)
Olive oil, coconut oil, or safflower oil
1 teaspoon minced garlic
1/2 teaspoon sea salt
2 (10-ounce) packages fresh spinach
1 tablespoon seasoned rice vinegar
2 tablespoons green onions, thinly sliced (optional)
Combine first 3 ingredients in a zip-top plastic bag; add salmon. Seal bag; marinate in refrigerator 30 minutes.
Preheat oven to 475°.
Remove fillets from bag, and discard marinade. Place the fillets, skin sides down, in a shallow roasting pan coated with oil; cook at 475° 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; sauté 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 of 4 plates; add 1 salmon fillet. Garnish with onions, if desired.
Recipe from cooking light with modifications Mike Edwards
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