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; sauté 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.
I cannot express how much my husband and I loved this dish! It is beautiful in color, the flavors are so fresh and delicious, the textures are interesting, and you get to eat a plateful of food for so few calories!
Tasty, simple and healthy! I did find the dressing a bit tart for my tastes, so added about 1/2 teaspoon honey and it turned out delicious. Replaced the corn with edamame. Boyfriend said it was his new fave.
I make this salad frequently. It's very good & fast. Sometimes I replace half the corn with shelled edamame and I typically omit the bean sprouts because I don't have them on hand. One of our favorites.