Mango Glazed Salmon with Fresh Spinach Salad

Mango-Glazed Salmon

Serves 2
Calories per serving: 478

Recipe Source: Cook Yourself Thin

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. 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.

My Review: This was a great meal to start my non-diet with because I loved it and felt great that I could eat a full meal that tasted great but was less than 500 calories! I doubled this recipe because my husband really eats for 2 and my two year old was also eating this too (though I stuck to my allotted 6 oz portion). I was worried when I was making the glaze that it was going to be too sweet - but it wasn't at all. The salad was great too; the pear added a little sweetness and crunch to the salad and even the dressing wasn't bad. This dish gets 4 stars from both me and the family.