Fiesta Salmon Salad

 Ingredients
450 g (1 lb) salmon fillet cut into equal pieces
Dressing/marinade:
375 ml (1 1/2 cups) purple grape juice
125 ml ( 1/2 cup) cold green tea
125 ml ( 1/2 cup) minced fresh cilantro
60 ml ( 1/4 cup) fresh lime juice, approx. the juice of 1 lime
30 ml (2 tbsp) extra virgin olive oil
4 cloves garlic, minced
5 ml (1 tsp) chili powder
5 ml (1 tsp) cracked pepper
2 l (8 cups) baby spinach
500 ml (2 cups) arugula
1 red pepper, julienned
60 ml ( 1/4 cup) diced red onion

Directions 
Dressing/marinade: Mix together grape juice, green tea, cilantro, lime juice, olive oil, garlic, chili powder and pepper in a medium bowl. 

Pour 180 ml ( 3/4 cup) of mixture into resealable plastic bag. Add salmon fillets. Seal bag; let marinate for 20 to 30 minutes in refrigerator. While salmon is marinating, pour remaining marinade into a medium frying pan. Bring to a boil, reduce heat to medium and gently boil for 6 to 8 minutes, reducing by half to yield 180 ml ( 3/4 cup). Set aside. When salmon has marinated, heat grill to high. Place salmon fillets on grill and close lid. Discard this marinade. Reduce heat to medium. Grill salmon 3-5 minutes a side depending on fillets' thickness. Do not overcook. To serve, divide baby spinach and arugula equally between 4 plates. Place grilled salmon on top. Sprinkle each serving with 1/4 red pepper and 15 ml (1 tbsp) of the diced red onion. Sprinkle approximately 45 ml (3 tbsp) reduced dressing/marinade over top of fish and salad. Makes 4 servings.