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Salmon with Spinach Salad and Miso Vinaigrette

Photo: Johnny Autry; Styling: Leigh Ann Ross
Yield Serves 4
Sustainable Choice: Wild Alaskan salmon is a sure sustainable choice. Avoid farmed salmon. The gingery vinaigrette is also delicious with a steak salad.

Ingredients

  • 8 teaspoons canola oil, divided
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 1/4 teaspoon kosher salt
  • 1 tablespoon white miso (soybean paste)
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon sugar
  • 1 teaspoon dark sesame oil
  • 1 1/2 cups shaved English cucumber
  • 1 (9-ounce) package fresh baby spinach
  • 1 teaspoon sesame seeds, toasted

Nutrition Information

  • calories 339
  • fat 16.8 g
  • satfat 1.9 g
  • monofat 8.1 g
  • polyfat 5.6 g
  • protein 36.6 g
  • carbohydrate 11.1 g
  • fiber 4.1 g
  • cholesterol 88 mg
  • iron 3.8 mg
  • sodium 471 mg
  • calcium 81 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil; swirl to coat. Sprinkle fish with salt. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm.

  2. Combine remaining 2 tablespoons canola oil, miso, and next 4 ingredients (through sesame oil) in a large bowl; stir with a whisk. Add cucumber and spinach to bowl; toss well. Arrange 1 fillet and 2 cups salad on each of 4 plates. Sprinkle each serving with 1/4 teaspoon sesame seeds.