Ancho-glazed salmon salad

Place ancho peppers in a small saucepan with enough water to cover. Bring to a boil, remove from heat, and leave peppers to soak in hot water until softened. Drain and mince, then mix with remaining glaze ingredients. Set aside. Season salmon fillet with salt and pepper. Grill or cook on a grill pan to preferred doneness. Place greens on a plate. Top with bell pepper, mango, green onion and jicama. Lay salmon over the salad. Generously spoon glaze over salmon. Serve immediately.