How to Grilled Salmon Fillets and Spinach Salad with Mango Peach Dressing

Grilled Salmon Fillets and Spinash Salad with Mango Peach Dressing
with Sandra Lee
Ingredients: Makes 6 servings
6 (to to 8 ounce)fresh or frozen salmon fillets, thawed
3 ½ teaspoon mango lime seafood seasoning, divided
1 (26 ounce) jar refrigerated peach slices.
½ cup olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 (6 ounce) packages baby spinach,

Procedures:

• Spray grill rack with nonstick nonflammable cooking spray. Spray grill basket with nonstick nonflammable cooking spray. Preheat grill to medium high heat (300 to 400 degree)
• Rinse fish, and pat dry. Sprinkle salmon with 3 teaspoons seafood seasoning. Remove peach slices and mango slices from jars, reserving ¼ cup peach juice and ¼ cup mango juice; discard remaining juices. In a medium bowl, stir together reserved peach juice and reserved mango juice. Whishk in olive oil, remaining ½ teaspoon mango lime seasoning salt, and pepper.
• Grill salmon over medium high heat for 3 to 4 minutes on each side, or until desired degree of doneness. Place fruit slices in prepared grill basket. Grill fruit slices in prepared grill basket. Grill furit slices about 2 minutes, turning occasionally.
• In a large bowl, combine spinach, grilled fruit, and 1/3 cup mango peach juice mixture, tossing to coat.
• Arrange spinach salad on individual serving plates, top with salmon, and drizzle evenly with remaining mango peach juice misture.

Note: 2 fresh mangoes and 4 fresh peaches, peeled and slice, may be substituted for jareed mangoes and peaches. If substituting fresh fruit, ½ cup apple juice or ¼ cup each mango nectar and peach nectar may be substituted for the juices from the jars of fruit. End.