Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette

Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette
Photo by Randy Mayor

Ingredients

  • 1 cup (1-inch) sliced green onions
  • 8 cups baby spinach
  • ½ teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper
  • 1 teaspoon sesame seeds, toasted
  • 1 cup fresh bean sprouts
  • 1 tablespoon water
  • 1 teaspoon bottled minced garlic
  • + 11 more ingredients
    • 3 tablespoons thinly sliced green onions
    • 1 teaspoon dark sesame oil
    • 2 teaspoons dark sesame oil, divided
    • 3 tablespoons rice vinegar
    • 3 tablespoons low-sodium soy sauce
    • 1 cup red bell pepper strips
    • Salad:
    • 1 cup fresh or frozen corn kernels, thawed
    • 4 (6-ounce) salmon fillets (about 1 inch thick)
    • Dressing:
    • 4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)

Preheat broiler. To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat. Place the fish o...

View full recipe at My Recipes

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