Grilled Salmon and Spinach Salad with Peach Dressing

Rub 4 (6-ounce) salmon fillets with brown sugar mixture (1 tbsp light brown sugar, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, 1/4 tsp freshly ground black pepper). Place fillets, skin-side down, on grill rack coated with cooking spray. Grill over medium-high heat (350° to 400°) 12 minutes or until desired degree of doneness. Remove skin and discard. Toss fresh baby spinach with 1/3 cup Peach Dressing. Arrange spinach on individual serving plates, top with salmon, and drizzle with remaining dressing.

Peach Dressing: Process all ingredients in a blender until smooth, stopping to scrape down sides. 2 peaches, peeled and sliced, 3 tbsp fresh lime juice, 2 tbsp honey, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/4 teaspoon salt.

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