1 orange, washed, grated and juiced
2 tbsp honey
1 tbsp brown sugar
2 tbsp Saitis Extra Virgin Olive Oil
1/2 tsp red pepper flakes
1 350-gram salmon fillet, cut in 4 pieces
225 grams fresh spinach, trimmed
1 tbsp lemon juice
Freshly-ground black pepper
In a small bowl mix orange juice, zest, honey, brown sugar,and one tablespoon of Saitis Evoo. 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 flavours. Discard marinade.
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.
Just before salmon is done, saut spinach in 1 tsp Saitis olive oil in a non-stick skillet just until wilted. Season with lemon juice and pepper.
Spoon spinach onto heated plates. Top with salmon. Sprinkle with grated orange peel.
recipe sourceOrange-glazed Salmon over Spinach, Tomatoes and Olive Oil,