Preparation
Add the soy, ginger, cinnamon stick, rice vinegar and mango nectar to a non-stick frying pan.
Bring to the boil, lower the heat and cook for 15 minutes.
Grill the salmon for 8 minutes.
Place the spinach, sliced pear and soy sprouts in a bowl.
Mix the ginger, rice vinegar, sesame oil and orange juice in a bowl.
Add this dressing to the salad.
Place the salmon on the plate, the mango sauce over the salmon and the seasoned salad on the side.
