Grilled Salmon with White Bean and Spinach Salad

Another great way to enjoy salmon.
Healthy and delicious!
For The Salmon
1-1/2 lbs salmon
1/3 C olive oil
2 T lemon juice
2 T orange juice
2 T chopped fresh basil
salt and pepper
Cut the salmon filet into 4 pieces.
Combine the remaining ingredients
in a small jar and shake to blend.
Marinade the salmon for 1-2 hrs.
covered in the refrigerator 
before grilling. 
 Meanwhile prep the salad and 
vinaigrette. When you have everything
 else ready to go, preheat the grill to 
high heat. Grill the salmon for 
3-4 minutes per side. 
Balsamic Basil Vinaigrette
1/4 C balsamic vinegar
1 C olive oil
1/2 t Dijon mustard
1 T minced onion or shallot
1 T minced fresh parsley
1 T minced fresh basil
salt and pepper
Combine in a jar and shake to blend.
1 lb baby spinach, cleaned
1 can cannellini beans, rinsed
1 tomato, chopped
Warm the beans in the microwave.
Toss spinach, tomatoes and beans
together in a bowl. Dress salad
with desired amount of vinaigrette.
Add (garlic) salt and freshly ground
pepper to taste. 
To Serve
 Place salmon, hot off the grill
on top of the dressed salad. Pass 
vinaigrette as a sauce to accompany
 the salmon. 

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