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Ingredients

• 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

Description

Mango Glazed Salmon With Baby Spinach And Cherry Tomato Salad - The Huffington Post

Kitchen Daily