Orange-glazed Salmon over Spinach and Tomatoes


  • 1 orange, washed, grated and juiced
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 2 tbsp Biolea Nerantzio organic Condiment, divided
  • 1/2 tsp red pepper flakes
  • 1 350-gram salmon fillet, cut in 4 pieces
  • 225 grams fresh spinach, trimmed
  • 1 tbsp lemon juice
  • Freshly-ground black pepper


  1. In a small bowl mix orange juice, zest, honey, brown sugar,and one tablespoon of theNerantzio. Arrange salmon in a dish just big enough to hold the fillet; pour orange juice mixture over salmon. Marinate in the refrigerator for 30 minutes, turning salmon once to distribute flavours. Discard marinade.
  2. Grill salmon skin side up, over medium heat for 5 to 7 minutes; turn and cook for another 5 to 7 minutes, until fish flakes easily.
  3. Just before salmon is done, sauté spinach in 1 tsp Biolea organic olive oil in a non-stick skillet just until wilted. Season with lemon juice and pepper.
  4. Spoon spinach onto heated plates. Top with salmon. Sprinkle with grated orange peel.