Non-stick cooking spray
1 small red onion, sliced very thin
1/3 cup Dijon mustard
1 small navel orange, peeled and cut into segments
Salt and freshly ground black pepper
4 (4-oz) salmon fillets
2 garlic cloves, sliced very thin
2 tbsp real bacon bits
12 oz baby spinach
Preheat the broiler on low. Line a baking sheet with foil; spray it with cooking spray and set it aside. In a small bowl, mix the onion with the mustard. Add the orange segments and toss to combine thoroughly. Season the mixture generously with salt and pepper. Lay the salmon on the prepared baking sheet; season it with salt and pepper. Divide the onion mixture among the 4 fillets, spreading it out to cover the surface of the fish completely.
Broil the salmon until the onion mixture is almost charred and the salmon is just cooked through, about 8 minutes. Meanwhile, heat a large non-stick sauté pan over medium-high heat. When the pan is hot, spray it with cooking spray. Add the garlic and cook, stirring, until it is very fragrant and just beginning to brown, about 1 minute. Then add the bacon bits and spinach, and season lightly with salt and pepper. Cover the pan and cook, stirring occasionally, until the spinach wilts, about 3 minutes.
When the spinach is cooked, remove it from the pan, draining off as much liquid as possible, and arrange it on a serving platter. Place the salmon fillets on top of the spinach, and serve.
8.3 g fat
27 g protein
10 g carbohydrates
65 mg cholesterol
3 g fiber
849 mg sodium
Celebrity chef Rocco DiSpirito is a popular television personality and the author of numerous hit cookbooks including his current New York Times bestseller Now Eat This! available wherever books are sold.
NOW EAT THIS! a Ballantine Trade Paperback Original by Rocco DiSpirito (c) 2010 Spirit Media, LLC