Mango Glazed Salmon & Spinach Salad
Serves: 2
Ingredients
- 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
Method
- 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.
- 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.
- 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!!
- Plating
- 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
- Garnish
- ***All optional, but very visually pleasing
- Green onions cut on the bias
- Cilantro
- Toasted Sesame seeds
- Slivered Almonds
- Spun carrots
- ***All optional, but very visually pleasing