Grilled Salmon and Spinach Salad

Ingredients

• 0.5 teaspoon pepper black
• 2 teaspoons pepper black
• 1  garlic clove minced
• 0.5 teaspoon dijon honey mustard 
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil 
• 0.3 cup orange juice fresh
• 4  oranges peeled cut into 6 slices
• 24 ounce salmon fillet ()
• 2 tablespoons balsamic blend seasoned rice vinegar (such as Nakano)
• 6 ounce pkt spinach fresh

Equipment

• bowl
• whisk
• grill

Directions

1. Preheat the grill to medium-high heat.
2. To prepare vinaigrette, combine first 6 ingredients in a large bowl; stir well with a whisk.
3. To prepare salad, drizzle lemon juice over fillets; sprinkle with 2 teaspoons pepper.
4. Place fillets, skin sides up, on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
5. Remove skin from fillets; discard.
6. Add spinach to vinaigrette in bowl; toss well.
7. Place 2 cups spinach mixture on each of 4 serving plates; arrange 1 fillet and 6 orange slices on top of greens.