ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette

Randy Mayor; Melanie J. Clarke
Yield 4 servings

Ingredients

  • Dressing:
  • 3 tablespoons thinly sliced green onions
  • 3 tablespoons rice vinegar
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon water
  • 1 teaspoon sesame seeds, toasted
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper
  • Salad:
  • 2 teaspoons dark sesame oil, divided
  • 4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)
  • 1 cup (1-inch) sliced green onions
  • 1 cup fresh or frozen corn kernels, thawed
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 8 cups baby spinach
  • 1 cup fresh bean sprouts
  • 1 cup red bell pepper strips

Nutrition Information

  • calories 418
  • caloriesfromfat 40 %
  • fat 18.8 g
  • satfat 3.2 g
  • monofat 8.3 g
  • polyfat 5.1 g
  • protein 42.9 g
  • carbohydrate 21.8 g
  • fiber 7.8 g
  • cholesterol 111 mg
  • iron 6.1 mg
  • sodium 549 mg
  • calcium 163 mg

How to Make It

  1. Preheat broiler.

  2. To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.

  3. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.

  4. 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.

  5. 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.