Salmon Spinach Salad

• 4 salmon fillets (4 ounces each)
• 6 tablespoons thawed orange juice concentrate, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 5 cups fresh baby spinach
• 1 medium navel orange, peeled and cut into 1/2-inch pieces
• 2 green onions, thinly sliced
• 1/4 cup chopped walnuts, toasted
• 4-1/2 teaspoons balsamic vinegar
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 cup crumbled goat cheese

1. Brush salmon with 4 tablespoons orange juice concentrate. Sprinkle with 1/4 teaspoon salt, paprika and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork.
2. Meanwhile, in a large bowl, combine the spinach, orange, green onions and walnuts. In a small bowl, whisk the vinegar, oil, garlic, remaining orange juice concentrate and salt. Drizzle over salad; toss to coat.
3. Divide among plates; sprinkle with cheese. Top with salmon.

salmon, orange juice concentrate, salt, paprika, pepper, baby spinach, orange, green onions, walnuts, balsamic vinegar, olive oil, garlic, goat cheese

Taken from www.tasteofhome.com/recipes/salmon-spinach-salad/ (may not work)