Eat– for Good Health

In a few minutes I’ll be hitting the pool for 45 minutes of laps.  With effort put forth, I’m not about to eat junk.  Tonight I’ll serve delectable salmon. Photo is courtesy of Julie Toy.


  • 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.

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