- Calories 339
- Fat 16.8g
- Satfat 1.9g
- Monofat 8.1g
- Polyfat 5.6g
- Protein 36.6g
- Carbohydrate 11.1g
- Fiber 4.1g
- Cholesterol 88mg
- Iron 3.8mg
- Sodium 471mg
- Calcium 81mg
Salmon with Spinach Salad and Miso Vinaigrette
Photo: Johnny Autry; Styling: Leigh Ann Ross
Sustainable Choice: Wild Alaskan salmon is a sure sustainable choice. Avoid farmed salmon. The gingery vinaigrette is also delicious with a steak salad.
How to Make It
Step 1
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.
Step 2
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.
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kblurton's Review
Simple, flavorful and delicious!
Marsha2410's Review
This was an outstanding meal. Very light and refreshing.
Seafoodlover's Review
N/A
JillyBurke's Review
Could not find white miso so not sure how much that affects the recipe. Substituted with tahini after searching the Internet for a solution. Either way, the fish tastes bland even if the miso vinaigrette were to turn out right.
kiall1's Review