BBQ with Heart Healthy Salmon

Grilled Salmon over Baby Spinach and Arugula
Serves - 4

Being raised in Vancouver, B.C. we ate a lot of salmon. Every Friday the local fishmonger drove up and down the streets of my neighbourhood selling his wares. My mother would buy a pound of salmon and a pound of shrimp from the "fish man" every week.

His fish was fresh, which is the secret to great tasting fish. When buying fish make sure that it smells clean like the ocean (not at low tide) and that it is firm to the touch. Lightly press the flesh, if it leaves an impression, the fish is old, walk away and start looking for a better fish store.

This salmon recipe is nutritionally dense. Not only is it full of heart healthy omega-3 fats, it is high in antioxidants from the grape juice, green tea, and the spinach, arugula, red pepper, and onion. Enjoy.

1 lb. (500 g) salmon fillet cut into 4 equal pieces

Dressing/Marinade:
1½ cups (375 mL) Welch’s Grape Juice or purple grape juice
½ cup (125 mL) cold green tea
2 tbsp. (25 mL) canola oil
¼ cup (60 mL) fresh lime juice, approx. the juice of 1 large lime
1/3 cup (75 mL) minced fresh cilantro
4 cloves garlic, minced
1 tsp. (5 mL) chili powder
1 tsp. (5 mL) cracked pepper
8 cups (2 L) baby spinach
2 cups (500 mL) arugula
1 red pepper, julienned
¼ red onion, diced

To make the Dressing/Marinade: Mix together the Welch’s Grape Juice, green tea, canola oil, lime juice, cilantro, garlic, chili powder, and pepper in a medium bowl.
Pour ¾ cup (175 mL) of the mixture into a resealable plastic bag. Add the salmon fillets. Seal bag and let marinate for 20 - 30 minutes in the refrigerator.
While the salmon is marinating, pour the remaining Dressing/Marinade into a medium frying pan. Bring to the boil, reduce heat to medium and gently boil for 6-8 minutes. Pour into a measuring cup, you should have ¾ cup (175 mL). Set aside.
When the salmon has marinated. Heat your grill to high. Place salmon fillets on grill and close the lid. Reduce heat to medium. .Grill the salmon until it releases from the grill approx. 3-5 minutes. Flip over. Close the lid and cook until just done, approx. 3-5 minutes depending on the thickness of the fillets. Do not over cook.
To serve divide the baby spinach and arugula equally between 4 plates. Place the grilled salmon on top. Place ¼ of the red pepper on top and sprinkle with 1 tbsp. (15 mL) of the red onion.
Sprinkle approx. 3 tbsp.(45 mL) of the reduced Dressing/Marinade over top of the fish and the salad.
Serve.