Directions

1. Brush salmon with 4 Tbsp orange juice concentrate. Sprinkle with ¼ tsp salt (optional), paprika and pepper.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill salmon, covered, over medium heat or broil 4 inches from the heat for 8-10 minutes or until fish flakes easily with a fork.
4. Meanwhile, in a large bowl, combine the spinach (or mixed greens), orange, green onions, beans, and walnuts (or almonds).
5. In a small bowl, whisk the vinegar, oil, garlic, remaining orange juice concentrate and salt.
6. Drizzle over salad; toss to coat.
7. Divide among four plates. Top with salmon.