Maple Glazed Salmon with Cooked Spinach

Name: Maple Glazed Salmon with Cooked Spinach
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup orange juice; 2 tsp minced ginger (jar variety); 1 tsp crushed garlic (jar variety); 1/3 cup pure maple syrup; 4 4-6 oz. salmon fillets, without skin; 1 package frozen, chopped spinach

Performance Triad @cook_2940124

Army Public Health Center

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 1 fillet)
Per Serving: 429 calories; 35g protein; 22g fat, 25g carbs (0.5 carbs: 1 protein)
Recipe = 4 servings of vegetables, 1 servings of fruit (1 vegetable per serving, 0 fruit per serving)

*This recipe is from APHC Cooking Guide for Soldiers

Performance Triad @cook_2940124

Army Public Health Center

*This recipe is from APHC Cooking Guide for Soldiers

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Ingredients

4 servings

1/2 cuporange juice
2 tspminced ginger (jar variety)
1 tspcrushed garlic (jar variety)
1/3 cuppure maple syrup
44-6 oz. salmon fillets, without skin
1 packagefrozen, chopped spinach

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Steps

1

Preheat oven to 400°F.
2

Line a baking pan with parchment paper and coat paper with cooking spray.
3

Place orange juice, syrup, ginger and garlic in a small pan over medium heat, and bring to a boil. Reduce the heat to medium-low and simmer for 8 minutes or untilslightly reduced and syrupy
4

Place salmon on prepared tray. Reserve half the maple glaze. Pour remaining glaze over salmon fillets
5

Bake for 12-18 minutes. Salmon should flake easily with a fork. Thermometer inserted into center of salmon should read > 145°F. Drizzle reserved glaze over salmon and serve with spinach. Serves 4.
6

Spinach Directions: Meanwhile prepare frozen spinach in microwave-safe covered dish according to package directions. Keep covered until salmon is ready to be served
7

Store and Save for later:
8

Refrigerate: Refrigerate within 30 minutes of cooking. Store in an air-tight glass/Pyrex container for up to 4 days.
9

Freeze: Store in an air-tight glass/Pyrex container for up to 2-3 months. (Thaw overnight in refrigerator).