Beautifully glazed salmon on a bed of simple spinach salad. Only 478 calories per serving.
Directions for: Mango-Glazed Salmon & Spinach Salad
Ingredients
Salmon2 Tbsp soy sauce
1 tsp minced fresh ginger
1 (3-inch) cinnamon stick
1 tsp rice vinegar
5 oz mango nectar
2 6 oz salmon fillets, about 1 inch thick
Spinach Salad1 bunch fresh spinach
1 thinly sliced Bosc pear
Asian bean sprouts
Shredded carrots
2 Tbsp toasted sliced almonds-optional
Dressing3 Tbsp Mirin / Rice Vinegar
1 Tbsp Sesame oil
1 tsp ginger (fresh grated)
1 Tbsp Orange juice
Plating Garnish - OptionalGreen onions cut on the bias
Cilantro
Toasted Sesame seeds
Slivered Almonds
Spun carrots
Directions
Salmon1. 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 Salad1. 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 Plating1. 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 - OptionalSee more: Salad, Fish, Fruit, Summer, Dinner, Main, Healthy, Low-Carb, Low-Fat