Mango-Glazed Salmon With Spinach Salad

• 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

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. 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. 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.

salmon, soy sauce, ginger, cinnamon stick, rice vinegar, mango, salmon, salad, fresh spinach, pear, carrots, asian bean sprouts, almonds, dressing, rice vinegar, sesame oil, ginger, orange juice

Taken from www.epicurious.com/recipes/member/views/mango-glazed-salmon-with-spinach-salad-52442941 (may not work)