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Five Spice Salmon
3 Tbs fresh lime juice
2 tsp extra virgin olive oil
4 tsp finely chopped fresh ginger
1 tsp Chinese five-spice powder
1½ tsp finely grated lime peel
½ tsp sugar substitute
1 pound salmon steaks, cut into 4 equal-size pieces
8 cups fresh baby spinach leaves
2 cloves garlic, pressed
1. 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.
2. In a 3-quart microwaveable 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.
3. Lightly oil a grill rack. Preheat the grill to medium-high.
4. 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.
5. To serve, evenly divide the spinach among 4 serving plates and center the salmon on the spinach beds.
Makes 4 Servings
Per Serving: 251 cal, 15 g fat, 3 g sat fat, 24 g pro, 5 g carb, 2 g fiber, 67 mg chol, 213 mg sodium
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