Instructions: 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.

Combine spinach, garlic and remaining 1 teaspoon oil in 3-quart microwaveable dish; toss. Cover; microwave at High (100% power) 2 minutes or until spinach is wilted. Drain; keep warm.

Meanwhile, prepare barbecue grill for direct cooking.

Remove salmon from marinade and place on oiled grid. Brush salmon with portion of marinade. Grill salmon, covered, over medium-hot coals 4 minutes. Turn salmon; brush with marinade and grill 4 minutes or until salmon flakes easily with fork. Discard marinade.

Serve fish over bed of spinach.

This recipe yields 4 servings.

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