Brushing fish with a citrusy glaze while it’s cooking infuses it with flavor. Try using arugula or watercress to give your salad a little kick.
Ingredients:
2 tablespoons Eden organic tamari or Bourbon Barrel Foods soy sauce
4 teaspoons honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 3 tablespoons)
course salt and ground pepper
1 teaspoon rice vinegar
1 tablespoon Eden toasted sesame oil
4 salmon fillets (about 6 ounces each)
1/2 pound baby spinach, rinsed and dried
1/2 small red onion, thinly sliced
Directions:
In a small bowl, whisk together tamari or soy sauce, 3 teaspoons honey, and orange juice; season glaze with salt and pepper. In a large bowl, whisk together 1 tablespoon glaze, 1 teaspoon honey, vinegar, and oil; set dressing aside.
Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil. Season salmon with salt and pepper and broil 5 minutes. Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.
Add orange segments, spinach, and onions to dressing and toss to combine. Season with salt and pepper. Divide salad among four plates and top with salmon. Serve immediately. Serves 4