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Mango Glazed Salmon with Baby Spinach and Cherry Tomato Salad

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Mango Glazed Salmon with Baby Spinach and Cherry Tomato Salad

Mango Glazed Salmon with Baby Spinach and Cherry Tomato Salad
Julie Toy
Provided by:
total prep


  • For the Glaze:
  • 1 tablespoon olive oil
  • 1 shallot, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 1 jalapeno chili, seeded and coarsely chopped
  • 1 teaspoon ground cumin
  • 1/2 cup dry white wine
  • 1 large ripe mango, peeled, pitted, and cut into medium chunks
  • 3 tablespoons agave nectar
  • Salt and freshly ground black pepper
  • For the Salmon:
  • 1 tablespoon olive oil
  • 4 (6-ounce) salmon filets, skin and bones removed
  • For the Salad:
  • 5 cups baby spinach leaves
  • 1/2 small red onion
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil


  • Place a heavy medium saucepan over medium-high heat.
  • Add the oil and saute the shallot and garlic for 2 minutes.
  • Add the jalapeno chili and cumin and stir for 1 minute.
  • Add the wine and bring to a simmer.
  • Add the mango and agave nectar and simmer until the liquid is reduced slightly, about 2 minutes, stirring constantly.
  • Transfer the mango mixture to the blender jar.
  • Puree the mixture until smooth, adding a little water if necessary.
  • Season to taste with salt and pepper.
  • Strain through a fine-mesh strainer and reserve.
  • Preheat the broiler. Line a heavy baking sheet with foil.
  • Heat a large frying pan over medium-high heat and add the oil to the hot pan.
  • Season the salmon with salt and pepper on both sides and place the salmon filets, meaty side down, in the pan.
  • Cook for 1 minute on this side or until golden brown and then turn the salmon over. Transfer the salmon fillets to the prepared baking sheet.
  • Spoon a generous amount of the mango glaze over each filet.
  • Broil the salmon for 4 minutes or until the fish is medium rare and the glaze has caramelized slightly over the fish.
  • Remove the fish from the oven and let rest for 2 minutes.
  • Place the spinach in a large bowl.
  • Using a mandolin, shave thin slices of onion over the spinach, then add the tomatoes.
  • In a separate bowl, whisk lemon juice and slowly add the olive oil while whisking.
  • Season the vinaigrette to taste with salt and pepper.
  • Toss the salad with enough of the vinaigrette to coat. Season to taste with salt and pepper.
  • Place the glazed salmon filet on 4 individual serving plates.
  • Mound the salad alongside each filet, drizzle a little of the remaining vinaigrette over and around the salmon and serve.