1. Prepare outdoor grill for direct grilling over medium-high heat; spray salmon with cooking spray, and sprinkle with 1/2 teaspoon each salt and pepper. Place salmon and mango on hot grill rack; cover and cook 6 minutes or until internal temperature of salmon reaches 145° and grill marks appear on mango, turning once. Transfer mango to cutting board; coarsely chop. Makes about 1 cup mango.
2. In large bowl, toss spinach, dressing and trail mix. Makes about 8 cups.
3. Serve salad topped with salmon and mango along with baguette, if desired.
- 19 g Total Fat
- 3 g Saturated fat
- 95 mg Cholesterol
- 735 mg Sodium
- 19 g Carbohydrates
- 3 g Fiber
- 8 g Sugars
- 0 g Added sugars
- 37 g Protein
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Nutritional Information
- 19 g Total Fat
- 3 g Saturated fat
- 95 mg Cholesterol
- 735 mg Sodium
- 19 g Carbohydrates
- 3 g Fiber
- 8 g Sugars
- 0 g Added sugars
- 37 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat; spray salmon with cooking spray, and sprinkle with 1/2 teaspoon each salt and pepper. Place salmon and mango on hot grill rack; cover and cook 6 minutes or until internal temperature of salmon reaches 145° and grill marks appear on mango, turning once. Transfer mango to cutting board; coarsely chop. Makes about 1 cup mango.
2. In large bowl, toss spinach, dressing and trail mix. Makes about 8 cups.
3. Serve salad topped with salmon and mango along with baguette, if desired.