Mango-Glazed Salmon With Spinach Salad
- Number of Servings: 2
Ingredients
For the salmon2 tablespoons soy sauce1 teaspoon minced ginger1 (3-inch) cinnamon stick1 teaspoon rice vinegar5 ounces mango nectar2 6-ounce salmon fillets, about 1 inch thickFor the spinach salad1 bunch fresh spinach1 thinly sliced Bosc pearShredded carrotsAsian bean sprouts2 tablespoons toasted sliced almonds (optional) For the dressing3 tablespoons rice vinegar1 tablespoon sesame oil1 teaspoon ginger (freshly grated) 1 tablespoon 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 1/2 inches from heat 5 minutes. Brush fish with half of 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 roughly, thinly slice the Bosc pear into strips, shred the carrots on a grater, add bean sprouts and 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 A1KAYOS.
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 half of 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 roughly, thinly slice the Bosc pear into strips, shred the carrots on a grater, add bean sprouts and 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 A1KAYOS.
Nutritional Info Amount Per Serving
- Calories: 502.0
- Total Fat: 20.4 g
- Cholesterol: 80.5 mg
- Sodium: 1,166.7 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 8.2 g
- Protein: 39.2 g
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