Ingredients

Salmon

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 tablespoons toasted sliced almonds-optional

Dressing

3 tablespoons Mirin / Rice Vinegar

1 tablespoon Sesame oil

1 teaspoon ginger (fresh grated)

1 tablespoon Orange juice

Plating Garnish - Optional

Green onions cut on the bias

Cilantro

Toasted Sesame seeds

Slivered Almonds

Spun carrots

Directions

Salmon

1. 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.

Spinach Salad

1. 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!

Dressing 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.

Garnish - Optional

See more: Dinner, Fish, Healthy, Main, Summer

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