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Wednesday, May 22, 2013
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Grilled Fish with Spinach
There's nothng fishy about this salmon dish that is bursting with a handful of diverse flavors. Prepared with Chinese five-spice, salt and pepper, it is absolutely swimming in goodness. See food...and eat it!
At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
6 servings
Ingredients
1-1/2 tsp. grated lime peel 3 tbsp. fresh lime juice 4 tsp. minced fresh ginger 1/2 to 1 tsp. Chinese five-spice powder 1/2 tsp. sugar 1/2 tsp. salt 1/8 tsp. black pepper 2 tsp. vegetable oil, divided 1 lb. salmon steaks 1/2 lb. fresh baby spinach leaves, washed 2 large cloves garlic, pressed through garlic press
Methods/steps
Combine lime peel, limejuice, ginger, 5-spice powder, sugar, salt, pepper and 1 tsp. oil in 2-quart dish; add salmon; turn to coat. Cover; refrigerate 2 to 3 hours. Combine spinach, garlic and remaining 1 tsp. oil in 3-quart microwavable dish; toss. Cover; microwave on “high” 2 minutes or until spinach is wilted. Drain; keep warm. Meanwhile, prepare barbecue grill for direct cooking. Remove salmon from marinade and place on oiled grid. Brush salmon with marinade. Grill salmon, covered, over medium-hot coals 4 minutes. Turn salmon; brush with marinade and grill 4 minutes or until salmon begins to flake with fork. Discard remaining marinade. Serve fish over bed of spinach.
Additional Tips
Ready in 2 hours and 10 min
