Salmon with Spinach Salad and Miso Vinaigrette

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.