Soy Ginger Salmon w Blood Orange / Mango Side Salad

Yes, this is a repeat of the salmon I already posted from the past year, but I just made this one for the family tonight so I couldn't resist posting my first freshly made meal since starting the blog. Due to some missing ingredients this time, I replaced the apple cider vinegar with 1/2 pomegranate red wine vinegar and 1/2 ginger rice vinegar (though I don't imagine most people keep either of these around!), replaced the fresh ginger with about 1 teaspoon of powdered ginger, and added about 1/2 a teaspoon garlic powder. After about 3 hours of thorough marinating, I grilled it on the stove for about 5 minutes a side until pink throughout. As for the salad:

Blood Orange / Mango Side Salad

1 bunch fresh baby spinach
3 slices dried mango
2 tablespoons sliced almonds
2-3 tablespoons blood orange or other fruit flavored balsamic vinegar

1. Rinse spinach with cold water.
2. Slice dried mango into slivers roughly the size of the sliced almonds
3. Mix mango and almonds. Douse spinach in vinegar, mix well, and top with mango-almond mix.