Ingredients:
- 4-3 ounce salmon fillets or steaks
- 5 ounces baby spinach
- ¼ cup E&V Papaya Chili Pineapple Grilling & Dipping Sauce
- ¼ cup extra virgin olive oil
- ¼ teaspoon fresh grated ginger
- Salt & pepper
Instructions:
Season salmon with salt and pepper and cook on a hot, oiled grill. Whisk together E&V Papaya Chili Pineapple Sauce, olive oil and ginger. Toss spinach with dressing, plate and top with warm salmon. Serve immediately. Serves 4
