Ginger-Glazed Almond Salmon Salad

• 1 pound Salmon, Divided
• 1/4 cups Agave Nectar
• 1/4 teaspoons Cinnamon
• 1/8 teaspoons Ginger
• 1 Tablespoon Olive Oil, Or As Needed
• 1-1/2 cup Green Beans
• 8 cups Fresh Lettuce, Rinsed And Chopped
• 1 cup Tomatoes, Diced
• 1/3 cups Almonds, Chopped
• 1/2 cups Mango Salsa (or Salad Dressing Of Choice)

1. Run salmon under cold water for 1 minute. Place fish in a large bowl. Pour in agave nectar. Sprinkle in cinnamon and ginger and, using your hands, coat the salmon until the marinade is distributed evenly. Refrigerate for 30 minutes.
2. Preheat a large skillet over medium-high heat and drizzle with olive oil. Once salmon has finished marinating, transfer to the skillet and begin to cook. Cook one side for 5 minutes, or until done, then flip to cook the other side.
3. Meanwhile, cook green beans according to package directions. Once done, set aside.
4. While salmon cooks, wash and chop lettuce. Distribute among 4 plates. Dice tomatoes and fold on top of lettuce. Top with green beans.
5. Place almonds in a food processor and pulse until chopped into bits (you can also chop using a knife). Set aside.
6. Once salmon fillets have finished cooking, remove from heat and place each one on the prepared salads. Distribute chopped nuts among the plates. Top each salad with 2 tablespoons of mango salsa.

salmon, ubc, ubc, ginger, olive oil, green beans, fresh lettuce, tomatoes, mango salsa

Taken from tastykitchen.com/recipes/salads/ginger-glazed-almond-salmon-salad/ (may not work)