Photo: Johnny Autry; Styling: Leigh Ann Ross
Serves 4

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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Ratings & Reviews

kiall1's Review

September 05, 2012
Quick, easy, healthy, and delicious!

kblurton's Review

May 22, 2012
Simple, flavorful and delicious!

Marsha2410's Review

May 02, 2012
This was an outstanding meal. Very light and refreshing.

Seafoodlover's Review

March 07, 2013

JillyBurke's Review

September 06, 2012
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.