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 MyRecipes

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  • 2 (7- to 8-ounce) wild salmon fillets
  • Sesame-Ginger Dressing, divided*
  • 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


  1. 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. 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. 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.
  4. *To save time, you can substitute with your favorite store-bought dressing.
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