A Month-of-Mediterranean: Citrus Grilled Salmon with Spinach

We have not always been big fish eaters. DH grew up with fish on Fridays, and as his parents often went out on Fridays, he remembers, quite un-fondly, eating fish sticks. It took a while to convince him that we could go beyond fish sticks. So I make fish tacos with sea bass or halibut, cod fish casserole, the lovely sea bass dish in this series of posts, baked salmon on asparagus, and our all-time favorite Grilled Citrus Salmon on Spinach.

DH grills it perfectly, and it looks so pretty on the plate atop its bright green bed of spinach. The citrus flavor is subtle but distinctive. I often serve it with an herbed quinoa or rice pilaf. A simple but rather elegant meal.

Grilled Citrus Salmon on Spinach (serves 4-6)

4-6 salmon steaks, skin on

½ cup orange juice

1 tablespoon olive oil

4 tablespoons soy sauce

4 teaspoons minced ginger (fresh or Gourmet Garden)

1 tablespoon minced lemon grass (fresh or Gourmet Garden)

1 package baby spinach

Put orange juice, olive oil, soy sauce, ginger and lemon grass in a large zipper bag. Mush  around to mix it well.

Add salmon. Let marinate for 1-2 hours in the refrigerator, turning every half hour to coat all sides.

Remove salmon from the refrigerator. Discard marinade. Cook on a medium high grill, flesh side down, for 7 minutes.

Turn and finish cooking, skin-side down. Total cooking time is 10-20 minutes (depending on thickness). Check flakiness. It’s done when salmon easily flakes.

Steam the spinach to make a bed for the salmon and plate it up!

DH’S Rating: Five Tongues Up

This is the method of salmon cooking I use most often. It is one of our two favorite fish recipes. If I didn’t get so bored eating the same recipe so often, he’d ask for it once a week.