Honeyed Salmon Over Minted Citrus Salad

• 2 tablespoons reduced-sodium soy sauce
• 1 1/2 tablespoons honey
• 1 tablespoon brown sugar
• 2 (4-ounce) salmon fillets
• 1 (26-ounce) jar refrigerated fresh citrus sections in light syrup
• 2 teaspoons chopped fresh mint
• 1 teaspoon honey
• 1/2 teaspoon vegetable oil
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• Cooking spray
• 3 cups packaged trimmed baby spinach

1. Combine soy sauce, 1 1/2 tablespoons honey, and brown sugar in a heavy-duty, zip-top plastic bag. Add fish; seal bag securely, and marinate in refrigerator 1 hour, turning bag occasionally.
2. Drain citrus sections, reserving 1/4 cup liquid. Combine citrus with mint; set aside.
3. Combine reserved 1/4 cup liquid, 1 teaspoon honey, and vegetable oil; set aside.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with salt and pepper.
5. Coat grill rack with cooking spray; place rack over medium-hot coals (350u0b0 to 400u0b0). Place fish on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork.
6. Arrange spinach evenly on 2 serving plates. Place fish on spinach leaves, and spoon citrus mixture around fish; drizzle evenly with reserved dressing.
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soy sauce, honey, brown sugar, salmon, sections, fresh mint, honey, vegetable oil, salt, freshly ground pepper, cooking spray, baby spinach

Taken from www.myrecipes.com/recipe/honeyed-salmon-over-minted-citrus-salad (may not work)