Source: dLife

Grilled salmon tossed with warm greens and a citrus ginger dressing.

Servings

1 lb salmon steaks , cut 3/4 inch thick
3 tbsp frozen orange juice concentrate
3 tbsp water
2 tbsp low sodium soy sauce
1 tbsp honey
2 tsp canola oil
1 tsp sesame oil
0.5 tsp fresh ginger root , grated (or 1/4 teaspoon ground ginger)
6 cup salad greens , such as spinach, radicchio, mustard, beet, or collard greens
1 small red bell peppers , cut into thin strips
1 medium oranges , peeled and sectioned
4 piece fresh orange peel , strips (optional)

1 Make the dressing for the fish by combining orange juice concentrate, water, soy sauce, honey, cooking oil, toasted sesame oil, and ginger together in a small bowl.
2 Rinse fish and pat dry with paper towels. Place fish on the greased unheated rack of the broiler pan. Broil fish for 3 minutes, 4 inches away from the heat and carefully turn the fish using a wide spatula. Brush the fish with 1 tablespoon of the dressing and broil the fish for 3 to 6 more minutes or until the fish flakes easily with a fork. Remove fish from pan, cover and keep warm. (If using an uncovered grill place the fish directly over medium coals on a greased rack and grill fish for 3 minutes, turning the fish carefully. Brush the fish with 1 tablespoon of the already made dressing and grill the fish for 3 to 6 more minutes.)
3 Place greens in a large salad bowl. Bring the remaining dressing to a boil in a large skillet. Add red pepper strips to the dressing and remove the mixed dressing from heat. Pour the dressing over greens and toss the greens and dressing lightly to coat.
4 Take greens mixture and divide evenly among dinner plates to serve. Top with orange sections and fish. Decorate with orange peel strips if desired and serve food immediately.