Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette
|3 tablespoonsthinly sliced green onions|
|3 tablespoonsrice vinegar|
|3 tablespoonslow-sodium soy sauce|
|1 teaspoonsesame seeds; toasted|
|1 teaspoonbottled minced garlic|
|1 teaspoondark sesame oil|
|1/2 teaspoonchile paste with garlic or 1/4 teaspoon crushed r|
|2 teaspoonsdark sesame oil; divided|
|4 cupsthinly sliced shiitake or button mushroom caps; (about 8 ounces)|
|1 cupfresh or frozen corn kernels; thawed|
|4 (6-ounce) salmon fillets; (about 1 inch thick)|
|8 cupsbaby spinach|
|1 cupfresh bean sprouts|
|1 cupred bell pepper strips|
Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette Preparation
To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.
To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; saut? 8 minutes. Stir in corn; remove from heat.
Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.
Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on: