Mango Glazed Salmon with Baby Spinach and Cherry Tomato Salad

1 garlic clove, coarsely chopped

1 jalapeno chili, seeded and coarsely chopped

1 teaspoon ground cumin

1/2 cup dry white wine

1 large ripe mango, peeled, pitted, and cut into medium chunks

3 tablespoons agave nectar Salt and freshly ground black pepper For the Salmon:

1 tablespoon olive oil

4 (6-ounce) salmon filets, skin and bones removed For the Salad:

5 cups baby spinach leaves

1/2 small red onion

1 cup cherry tomatoes, halved

2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil