Ingredients

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

Preparation

  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.