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3 tablespoons fresh lime juice
In a 2-quart dish, combine the lime peel, lime juice, 1 teaspoon of the oil, the ginger, five-spice powder, and sugar substitute. Add the salmon and turn to coat. Cover and refrigerate for 30 minutes.
In a 3-quart microwavable dish, combine the spinach, garlic, and the remaining 1 teaspoon oil, tossing gently. Cover with plastic wrap and microwave for 2 minutes, or until the spinach has wilted. Drain and keep warm.
Lightly oil a grill rack. Preheat the grill to medium-high.
Remove the salmon from the marinade and place on the grill rack. Brush the salmon with additional marinade. Close the grill cover and cook for 4 minutes. Open the grill cover, turn the salmon, and brush with marinade. Close the cover and cook for 4 minutes longer, or until the salmon flakes easily. Discard any remaining marinade.
To serve, evenly divide the spinach among 4 serving plates and center the salmon on the spinach beds.
Author's Notes:
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving:251 cal., 15g fat, 3g sat. fat, 24g pro., 5g carb., 2g fiber, 67mg chol., 213mg sodium
2 teaspoons extra virgin olive oil
4 teaspoons fresh ginger, finely chopped
1 teaspoon Chinese five-spice powder
1-1/2 teaspoons lime peel, finely grated
1/2 teaspoon sugar substitute
1 pound salmon steaks, cut into 4 equal-size pieces
8 cups fresh baby spinach leaves
2 cloves garlic, pressed
In the creation of five-spice powder, the Chinese gave us that chance. With fennel, cloves, cinnamon, star anise, and Szechuan peppercorns, we get to taste sour, bitter, sweet, pungent, and salty all at once. If you've never tried five-spice powder before, you might want to halve the amount, or your taste buds might just blow a fuse!