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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette

Cooking Light MAY 2001

  • 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

Preparation

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.

Nutritional Information

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
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Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette recipe

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