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Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette

Recipes » Main Dish » Salads

Light meal

Yield: 4 Servings Ready in 30 minutes

Cuisine: AmericanMain Ingredient: Salmon

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Ingredients

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Original recipe makes 4 Servings

Dressing:

3 tablespoonsthinly sliced green onions

3 tablespoonsrice vinegar

3 tablespoonslow-sodium soy sauce

1 tablespoonwater

1 teaspoonsesame seeds; toasted

1 teaspoonbottled minced garlic

1 teaspoondark sesame oil

1/2 teaspoonchile paste with garlic or 1/4 teaspoon crushed r

Salad:

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

Preheat broiler.

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.