Wilted Spinach Salad with Sesame-Coated Salmon
- 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. 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.
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