Mango Glazed Salmon With Spinach Salad

For the salmon:
2 tbsp soy sauce or tamari
1 tsp minced ginger
1 (3 inch) cinnamon stick
1 tsp rice vinegar
5 ounces mango nectar
2 (6 ounce) salmon fillets

For the Spinach salad:
1 bunch fresh spinach
1 thinly slices bosc bear
shredded carrots
asian bean sprouts
2 tbsp toasted sliced almonds

For the dressing:
3 tbsp rice vinegar
1 tbsp sesame oil
1 tsp ginger (fresh grated)
1 tbsp orange juice

1. To make the salmon:
Stir together first 5 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 5.5 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. To make the spinach salad. Chop the spinach rough cut, thinly slice the bosc pear into 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.

Number of Servings: 2

Recipe submitted by SparkPeople user KEEKBEAN.