Ingredients
4 salmon fillets (4 ounces each)6 tablespoons thawed orange juice concentrate, divided1/2 teaspoon salt, divided1/2 teaspoon paprika1/4 teaspoon pepper5 cups fresh baby spinach1 medium navel orange, peeled and cut into 1/2-inch pieces2 green onions, thinly sliced1/4 cup chopped walnuts, toasted4-1/2 teaspoons balsamic vinegar1 tablespoon olive oil1 garlic clove, minced1/4 cup crumbled goat cheese
Preparation
Brush salmon with 4 tablespoons orange juice concentrate. Sprinkle with 1/4 teaspoon salt, paprika and pepper. Grill salmon, covered, over medium heat on a greased rack or broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork.
Meanwhile, in a large bowl, combine the spinach, orange, green onions and walnuts. In a small bowl, whisk the vinegar, oil, garlic, and the remaining orange juice concentrate and salt. Drizzle over salad; toss to coat.
Divide among plates; sprinkle with cheese. Top with salmon.
