Rating: 3.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Sustainable Choice: Wild Alaskan salmon is a sure sustainable choice. Avoid farmed salmon. The gingery vinaigrette is also delicious with a steak salad.

Recipe by Cooking Light May 2012


Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil; swirl to coat. Sprinkle fish with salt. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm.

  • Combine remaining 2 tablespoons canola oil, miso, and next 4 ingredients (through sesame oil) in a large bowl; stir with a whisk. Add cucumber and spinach to bowl; toss well. Arrange 1 fillet and 2 cups salad on each of 4 plates. Sprinkle each serving with 1/4 teaspoon sesame seeds.

Nutrition Facts

339 calories; fat 16.8g; saturated fat 1.9g; mono fat 8.1g; poly fat 5.6g; protein 36.6g; carbohydrates 11.1g; fiber 4.1g; cholesterol 88mg; iron 3.8mg; sodium 471mg; calcium 81mg.