A bright mixture of strawberries, kiwi and cucumber pairsnicely with the rich flavor of salmon.
4 (3-ounce) salmon fillets, skin removed
1 tsp lemon zest
1 pound strawberries, diced
2 kiwifruits, peeled and diced
1 cucumber, diced
1 jalapeño, seeded and minced
2 Tbs chopped fresh mint leaves
2 Tbs fresh lemon juice, divided
1 pound baby spinach leaves, rinsed but not dried
Preheat oven to 350°F. Place salmon on a baking sheet and
sprinkle with lemon zest. Bake 15 to 18 minutes or until
cooked through. Meanwhile, place strawberries, kiwi,
cucumber, jalapeño, mint and 1 Tbs lemon juice in a medium
bowl and toss until combined. Set aside. Heat a large, highsided
skillet over medium heat. Add spinach, with water still
clinging to leaves, cover and cook 5 minutes or until wilted,
stirring occasionally. Stir in remaining lemon juice. Divide
spinach among plates. Top with salmon and salsa and serve.
