In a bowl, whisk together lime juice and zests and add oil in a stream, whisking until emulsified.
Peel mango and cut into julienne strips.
Pat salmon dry and cut crosswise into 1/3-inch thick slices. Season salmon with salt and pepper. In a 12-inch non-stick skillet, heat oil over moderately high heat until hot but not smoking and sear salmon in batches, 15 seconds on each side, or until just cooked through. With a metal spatula (I use a wide-bladed putty knife - it's thinner than a spatula and works great with fish), transfer salmon as it's cooked, to a plate. Add vinegar to skillet and simmer over moderate heat until syrupy, about 3 minutes. Return salmon to skillet, turning to coat with balsamic reduction.
In a large bowl, toss spinach with vinaigrette and salt and pepper to taste. Mound spinach on 4 plates and top with salmon and mango.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (359g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 191 (47%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 59mg||18 %|
|Sodium 163.7mg||6 %|
|Potassium 1024.3mg||27 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 23.8g|
|Protein 25.8g||37 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 409
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