Salmon with Spinach Salad and Miso Vinaigrette

Photo: Johnny Autry; Styling: Leigh Ann Ross

Sustainable Choice: Wild Alaskan salmon is a sure sustainable choice. Avoid farmed salmon. The gingery vinaigrette is also delicious with a steak salad.

Yield: Serves 4
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 339
  • Fat: 16.8g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 8.1g
  • Polyunsaturated fat: 5.6g
  • Protein: 36.6g
  • Carbohydrate: 11.1g
  • Fiber: 4.1g
  • Cholesterol: 88mg
  • Iron: 3.8mg
  • Sodium: 471mg
  • Calcium: 81mg

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

Preparation

  1. 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. 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.
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