.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.
In large bowl, toss spinach, dressing and trail mix. Makes about 8 cups.
Serve salad topped with salmon and mango along with baguette, if desired.
Chef Tip: To grill baguette slices, brush both sides with olive oil and place on hot grill rack over medium-high heat; cover and cook 3 minutes or until grill marks appear, turning once.
Ingredients
Directions
.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.
In large bowl, toss spinach, dressing and trail mix. Makes about 8 cups.
Serve salad topped with salmon and mango along with baguette, if desired.