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
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.
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!
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.
Source: http://www.foodnetwork.ca/recipes/mangoglazed-salmon--spinach-salad/recipe.html?dishID=11673
