Ingredients   1-1/2 teaspoons grated lime peel 3 tablespoons fresh lime juice 4 teaspoons minced fresh ginger 1/2 to 1 teaspoon Chinese five-spice powder* 1/2 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon black pepper 2 teaspoons vegetable oil, divided 1 pound salmon steaks 1/2 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.