Mango Glazed Salmon & Spinach Salad

Serves: 2


  • 2 tablespoons soy sauce
  • 1 teaspoon minced fresh ginger
  • 1 (3-inch) cinnamon stick
  • 1 teaspoon rice vinegar
  • 5-ounces mango nectar 

  • 2 (6-ounce) salmon fillets, about 1 inch thick
  • Spinach Salad
    • 1 Bunch fresh spinach
    • 1 thinly sliced Bosc pear
    • Asian bean sprouts
    • Shredded carrots
    • 2 Tbsp. toasted sliced almonds-optional
  • Dressing
    • 3 Tablespoons Mirin / Rice Vinegar
    • 1 Tablespoon Sesame oil
    • 1 teaspoon ginger ( fresh grated)
    • 1 Tablespoon Orange juice


  1. Salmon Preparation – Stir together first 6 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until reduced by half. Pour mango mixture through a wire-mesh strainer; discard solids. Return mango mixture to saucepan; keep warm.
  2. Place salmon on a rack in a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 5 minutes. Brush fish with 1/2 mango mixture. Broil 3 more minutes or until fish flakes with a fork. Spoon remaining mango glaze evenly over fish.
  3. For the Spinach Salad – Chop the spinach rough cut, thinly slice the bosc pear into thin strips, shred the carrots on a grater, add bean sprouts, toss in sliced almonds if desired. Lightly toss the ingredients all together in a mixing bowl with the dressing. Remember easy on the dressing!!
  4. Plating
    1. Place the Salad in a clean white soup like bowl, Use a fish spatula to place the salmon on top of the salad bed. Gently top with optional garnish
  5. Garnish
    1. ***All optional, but very visually pleasing
      1. Green onions cut on the bias
      2. Cilantro
      3. Toasted Sesame seeds
      4. Slivered Almonds
      5. Spun carrots