Wilted Spinach Salad with Sesame-Coated Salmon

James Baigrie
To save time, you can buy grated or julienned carrots from your grocer's produce section or salad bar.

Yield:

Makes 2 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 7 Minutes

Ingredients

2 (7- to 8-ounce) wild salmon fillets
Salt, to taste
2 tablespoons white or black sesame seeds (or a combination)
1 tablespoon canola oil
6 cups baby spinach leaves, loosely packed
1 to 2 medium carrots, grated or julienned (about 1 cup)
1/2 cucumber, sliced and seeded (about 2/3 cup)
4 whole green onions, thinly sliced

Preparation

1. Drizzle salmon with 3 tablespoons Sesame-Ginger Dressing, coating both sides; season with salt. Coat each side with sesame seeds, gently pressing seeds into flesh.

2. Heat oil in skillet over medium-high heat. Add salmon, and cook 3 minutes, being careful not to burn seeds. Turn and cook on opposite side 4 more minutes or just until fish begins to flake with fork. Remove from heat.

3. Combine spinach and next 3 ingredients in a large bowl. Add remaining dressing, and toss to coat. Arrange on 2 plates. Top with salmon. Serve immediately.

*To save time, you can substitute with your favorite store-bought dressing.

Note:

Georgia Downard,

May 2006