Grilled Salmon And Spinach Salad

• Vinaigrette:
• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 2 tablespoons balsamic blend seasoned rice vinegar (such as Nakano)
• 1/2 teaspoon honey mustard
• 1/2 teaspoon black pepper
• 1 garlic clove, minced
• Salad:
• 2 tablespoons fresh lemon juice
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 2 teaspoons black pepper
• Cooking spray
• 1 (6-ounce) package fresh spinach
• 4 oranges, each peeled and cut into 6 slices

1. Preheat the grill to medium-high heat.
2. To prepare vinaigrette, combine first 6 ingredients in a large bowl; stir well with a whisk.
3. To prepare salad, drizzle lemon juice over fillets; sprinkle with 2 teaspoons pepper. Place fillets, skin sides up, on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove skin from fillets; discard.
4. Add spinach to vinaigrette in bowl; toss well. Place 2 cups spinach mixture on each of 4 serving plates; arrange 1 fillet and 6 orange slices on top of greens.

vinaigrette, orange juice, olive oil, balsamic blend, honey mustard, black pepper, garlic, salad, lemon juice, salmon, black pepper, cooking spray, fresh spinach, oranges

Taken from www.myrecipes.com/recipe/grilled-salmon-spinach-salad (may not work)