Ingredients
4 salmon fillets (4 ounces each)1/4 teaspoon plus 1/8 teaspoon pepper, divided1/4 teaspoon salt, divided1/2 cup orange marmalade spreadable fruit2 tablespoons half-and-half cream2 tablespoons reduced-sodium soy sauce1 tablespoon minced fresh gingerroot4-1/2 teaspoons plus 1 tablespoon reduced-fat butter, divided2 garlic cloves, minced1 tablespoon olive oil1 package (6 ounces) fresh baby spinach
Preparation
Sprinkle salmon with 1/4 teaspoon pepper and 1/8 teaspoon salt; set aside.
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.
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.
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.
