Wilted Spinach Salad with teriyaki salmon
This wonderful blend of flavors from the Mediterranean goes well with warm rolls or a slice of fresh bread. Spinach contains a flavonoid kaempferol, which is associated with reduced risk of developing ovarian cancer
4 Salmon fillets (4-5 ounces [115 to 140g] each
1 Cup teriyaki marinade
1 large sweet onion
Canola Oil Spray
1 tablespoon molasses or brown sugar
1/4 teaspoon salt
One 15 1/2-ounce can of white beans
1/2 cup pine nuts
1/2 cup raisins
4 cups fresh spinach
4 tablespoons reduced calorie oil and vinegar dressing
Marinate the salmon fillet for 20-30 minutes in the marinade.
To caramelize the onion, peel and slice onion into very thin slices. Spray a skillet liberally with canola oil and cook onion slices over low heat 15 to 20 minutes, stirring occasionally. Onions should be soft and caramel colored. Stir in molasses and salt. remove from heat.
Heat the white beans in a small pan until boiling. Lower heat and simmer 1-2 minutes, remove from heat, and drain. In a dry pan, lightly toast the pine nuts until golden brown. Add raisins and brown for 1 more minute, stirring occasionally. Set aside.
Grill Salmon 6-8 minutes per side over medium heat. (If you prefer, Salmon can be broiled. Heat the broiler and place and place the fillets on a broiler pan, skin side down. Broil 3 inches [7.5 cm] from the heat for 8-12 minutes.) Salmon should be opaque and flaky but not dry. Spray a large skillet with canola spray and add the spinach. Cook the spinach just until it wilts, stirring constantly. The spinach should appear very dark green in color. Remove from heat and immediately transfer onto serving plates.
Divide the spinach between 4 serving dishes. Sprinkle each with white beans and raisins-pine nut mixture. Decorate with caramelized onions and crown with salmon fillet. Drizzle each serving with a tablespoon of dressing.