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Mango-Glazed Salmon With Spinach Salad


Make this "Cook Yourself Thin" recipe.
Calories per serving: 478

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  • For the salmon
  • 2 tablespoons soy sauce
  • 1 teaspoon minced ginger
  • 1 (3-inch) cinnamon stick
  • 1 teaspoon rice vinegar
  • 5 ounces mango nectar
  • 2 6-ounce salmon fillets, about 1 inch thick
  • For the spinach salad
  • 1 bunch fresh spinach
  • 1 thinly sliced Bosc pear
  • Shredded carrots
  • Asian bean sprouts
  • 2 tablespoons toasted sliced almonds (optional)
  • For the dressing
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger (freshly grated)
  • 1 tablespoon orange juice


Servings 2


Step 1

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.


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