Grilled Five-Spice Fish with Garlic Spinach

Liven up grilled salmon with the unique taste of Chinese five-spice powder. This traditional Asian mix of spices features star anise, fennel, clove, cinnamon and Szechuan peppercorns.
Ingredients

• 1-1/2 teaspoons grated lime peel
• 3 tablespoons fresh lime juice
• 4 teaspoons minced fresh ginger
• ½ to 1 teaspoon Chinese five-spice powder
• ½ teaspoon sugar
• ½ teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons vegetable oil, divided
• 1 pound salmon steaks
• ½ pound fresh baby spinach leaves (about 8 cups lightly packed), washed
• 2 large cloves garlic, pressed through garlic press

Directions:

1. Combine lime peel, lime juice, ginger, 5-spice powder, sugar, salt, pepper and 1 teaspoon oil in 2-quart dish. Add salmon; turn to coat. Cover; refrigerate 2 to 3 hours.
2. Combine spinach, garlic and remaining 1 teaspoon oil in 3-quart microwavable dish; toss. Cover; microwave on HIGH 2 minutes or until spinach is wilted. Drain; keep warm.
3. Meanwhile, prepare barbecue grill for direct cooking.
4. Remove salmon from marinade and place on oiled grid. Brush salmon with marinade. Grill salmon, covered, over medium-hot coals 4 minutes. Turn salmon; brush with marinade and grill 4 minutes or until salmon begins to flake with fork. Discard remaining marinade.
5. Serve fish over bed of spinach. Makes 4 servings.

Nutrition per Serving:
(Serving size = ¼ of total recipe)

• Calories = 241
• Total fat = 15 g
• Saturated fat = 3 g
• Cholesterol = 66 mg
• Carbohydrate = 3 g
• Protein = 24 g
• Fiber = < 1 g
• Sodium = 426 mg

Dietary Exchanges:

• Meat = 3
• Vegetable = 1
• Fat = 1

Source: www.diabeticcooking.com