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!
Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette
Randy Mayor; Melanie J. Clarke
Yield: 4 servings
More From Cooking Light
Amount per serving
- Calories: 418
- Calories from fat: 40%
- Fat: 18.8g
- Saturated fat: 3.2g
- Monounsaturated fat: 8.3g
- Polyunsaturated fat: 5.1g
- Protein: 42.9g
- Carbohydrate: 21.8g
- Fiber: 7.8g
- Cholesterol: 111mg
- Iron: 6.1mg
- Sodium: 549mg
- Calcium: 163mg
- 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
- 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
- Preheat broiler.
- 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.
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