1/2 pound strawberries, washed and diced
1 cup diced cucumber, peeled if desired
1 mango, peeled, seeded and diced
3 tablespoons sliced, fresh basil leaves
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
4 skin-on salmon fillets (about 4 ounces each)
1/2 cup favorite citrus juice (such as orange, blood orange or mango lemonade)
2 teaspoons Dijon mustard
1 tablespoon orange marmalade or apricot jam
1 tablespoon light-brown sugar
Kosher salt and pepper, to taste
1 (10- to 12-ounce) bag baby spinach leaves, rinsed but not dried
1/2 tablespoon olive oil (optional)
1/4 teaspoon crushed red-pepper flakes, to taste (optional)
In a medium bowl, combine the strawberries, cucumber, mango, basil and lemon zest and juice. Set aside. May be made several hours in advance.
Rinse and pat dry the salmon. Place salmon on a foil-lined broiler pan or baking sheet.
In a small saucepan, combine the citrus juice, mustard, jam, brown sugar, salt and pepper. Bring to a boil and cook for about 3 minutes or until slightly thickened.
Set aside half of mixture in a separate bowl. Brush other half on salmon.
Preheat broiler to low with oven rack 6 to 8 inches from heat source.
Broil salmon for about 8 minutes depending on thickness. Spoon remaining juice mixture over salmon and continue broiling for another 6 minutes or so until salmon is just cooked through.
While salmon cooks, heat a large skillet over medium heat. Add the spinach with water still on leaves, cover and cook for 5 minutes or until spinach is wilted, stirring occasionally. If desired, drizzle spinach with the olive oil and sprinkle with the red-pepper flakes. Divide spinach among plates.
Slide a spatula between salmon and skin and place fillets on top of spinach. Top with strawberry-mango salsa and serve. Makes 4 servings.