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Orange-Glazed Salmon over Sauteed Spinach


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Orange-Glazed Salmon over Sauteed Spinach


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Orange-Glazed Salmon over Sauteed Spinach

"Pretty to look at, delicious to eat, salmon-infused with seasonal fresh orange and heart-healthy canola oil served over slightly wilted spinach-is easy to make any time of year."


  • Prep Time : 20 min
  • Ready Time : 20 min


4 - 3/4 cup servings


  • 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

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4 Responses to Orange-Glazed Salmon over Sauteed Spinach

  1. avatar says: ariel

    You do not list how much spinach to use.
    Your special instructions are not correct. You have an asterik next to the word “grated” but no reference to it.

    • avatar says: LindaK

      Yes, it says to reserve the grated orange rind for garnish!

  2. avatar says: Tzivia

    This was really good. I just left off the grated orange peel. Also I broiled it instead of grilling. On a separate note I don’t understand why the serving portion says 4-3/4 cup servings. It should just say 4 portions I think.

  3. avatar says: Boni

    Delicious, week night dinner. After I marinated the fish which I baked in the oven on convection at 375 degrees, I took the remaining marinade, put in a small sauce pan and brought it to a boil. Before serving I spooned some of that sauce over the finished fish. It enhanced the citrus flavor of the fish.

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