Source: dLife

Oriental flavors season grilled salmon, served on a bed of wilted spinach.

Servings

1.5 tsp lime peel zest
3 tbsp fresh lime juice
4 tsp fresh ginger root , minced
1 tsp Chinese 5-spice powder
0.5 tsp sugar
0.5 tsp salt , to taste (optional)
0.12 tsp black pepper
2 tsp vegetable oil , divided
1 lb salmon steaks
0.5 lb fresh baby spinach , washed (about 8 cups)
2 large garlic cloves , pressed

1 In 2-quart dish, whisk lime peel, lime juice, ginger, 5-spice powder, sugar, salt, pepper, and 1 teaspoon oil.
2 Add salmon to marinade. Turn to coat.
3 Cover and refrigerate for 2 to 3 hours.
4 In 3-quart microwave safe dish combine spinach, garlic, and remaining 1 teaspoon oil. Toss.
5 Cover and microwave on high (100% power) for 2 minutes or until the spinach has wilted.
6 Drain and keep warm.
7 Brush grill with remaining oil. Preheat grill to medium.
8 Remove salmon from marinade.
9 In a small saucepan, bring remaining marinade to a boil.
10 Place salmon on oiled grill.
11 Brush salmon with marinade. Grill for 4 minutes.
12 Turn salmon, brush with marinade, and grill for 4 minutes or until salmon flakes when tested with a fork.
13 Discard the remaining marinade.
14 Serve salmon over bed of warm wilted spinach.