There is a significant reason why the only photos here are from prep and the steps leading up to baking. Once the fish was plated, it was eagerly anticipated, quickly blessed, and devoured with abundant ‘mmmmmms’ before I could even think about photos. Oh, and the plates were beautiful and colorful, a treat not only for the palate, but also the eyes, but alas it was not to be. Because, not only did Ken and I enjoy the delicate and flavorful fish, and Madeleine her fair share, but Gregory and two of his friends gobbled up every morsel and continued to return to the sauce pot even after the salmon was gone to ladle the sweet reduction over rice, vegetables, and even the crackers that had come out with the cheese. Keep in mind, these are hearty eating, 14 year old high school students who were eating this salmon dish. When teen boys eat like this, a food endorsement has been made.
This salmon recipe creates a truly appealing, low fat, low calorie (100g salmon is approximately 150 calories) offering that can be dressed up and served to guests or plated for hungry teen boys.
Lastly, this salmon recipe is adapted from one of my old standard cookbooks, Low-Fat & Luscious under the title Salmon with Wilted Greens.
~Enjoy!
BAKED SALMON WITH BABY SPINACH
INGREDIENTS
1 lb. fresh salmon
3 T orange juice concentrate
3 T water
2 T soy sauce
1 T honey
1 tsp toasted sesame oil
1/2 tsp grated gingerroot
1 bunch (or container) baby spinach
1 or 2 medium oranges, peeled and sectioned
1 small red pepper, cut into strips
DIRECTIONS
1. Preheat oven, 400 degrees.
2. Combine oj concentrate, water, soy sauce, honey, oil and gingerroot in a small bowl. Whisk well until ingredients are incorporated
3. Place salmon in a pan lightly coated with cooking spray. Brush tops of salmon with sauce prior to baking.
photo note: 1/2 the salmon is salt and pepper only since that is how my kids usually eat salmon – ironically, tonight they devoured the sauce, too.
4. Bake for 20 minutes on the middle rack.
5. While the salmon is cooking, pour sauce into a small sauce pan and bring just to a boil. Reduce temperature to simmer until salmon has finished baking and sauce reduces slightly.
6. Prepare each plate by placing a generous handful of spinach on the plate. Place salmon atop spinach, and garnish generously with red pepper strips and orange sections.
7. Spoon reduces sauce over salmon, spinach, peppers and oranges. Serve immediately.
