Orange Salmon With Sauteed Spinach

• 4 salmon fillets (4 ounces each)
• 1/4 teaspoon plus 1/8 teaspoon pepper, divided
• 1/4 teaspoon salt, divided
• 1/2 cup orange marmalade spreadable fruit
• 2 tablespoons half-and-half cream
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon minced fresh gingerroot
• 4-1/2 teaspoons plus 1 tablespoon reduced-fat butter, divided
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 package (6 ounces) fresh baby spinach

1. Sprinkle salmon with 1/4 teaspoon pepper and 1/8 teaspoon salt; set aside.
2. In a small saucepan, combine the marmalade, cream, soy sauce, ginger and 4-1/2 teaspoons butter. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes; set aside.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
4. In a large skillet, saute garlic in oil and remaining butter for 1 minute. Add spinach and remaining salt and pepper; cook for 4-5 minutes or until spinach is wilted. Divide spinach among four plates; top each with salmon. Drizzle with marmalade sauce.

salmon, pepper, salt, orange marmalade, cream, soy sauce, fresh gingerroot, butter, garlic, olive oil, baby spinach

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