Orange-Glazed Salmon over Sauteed Spinach

• 1 orange, washed, grated* and juiced
• 2 Tbsp honey
• 1 Tbsp brown sugar
• 1 Tbsp canola oil, divided
• 1/4 tsp red pepper flakes
• 1 (12oz/350g) salmon fillet, cut in 4 pieces
• 8 oz fresh spinach, trimmed
• 1 Tbsp lemon juice
• 1/8 tsp freshly-ground black pepper

1 Combine juice from orange, honey, brown sugar, 2 tsp (10 mL) canola oil and red pepper flakes. 2 Arrange salmon in a dish just big enough to hold the fillet; pour orange juice mixture over salmon. Marinate in the refrigerator for 30 minutes, turning salmon once to distribute flavors. Discard marinade. 3 Grill salmon skin side up, over medium heat for 5 to 7 minutes; turn and cook for another 5 to 7 minutes, until fish flakes easily. 4 Just before salmon is done, saute spinach in 1 tsp (5 mL) canola oil in a nonstick skillet just until wilted. Season with lemon juice and pepper. 5 Spoon spinach onto heated plates. Top with salmon. Sprinkle with grated orange peel. *reserve grated orange rind for garnish. Source: canolainfo.org