Wilted Spinach Salad with Sesame-Coated Salmon

Wilted Spinach Salad with Sesame-Coated Salmon
Photo by James Baigrie


  • 6 cups baby spinach leaves, loosely packed
  • 1 to 2 medium carrots, grated or julienned (about 1 cup)
  • Salt, to taste
  • 2 (7- to 8-ounce) wild salmon fillets
  • Sesame-Ginger Dressing, divided*
  • 4 whole green onions, thinly sliced
  • 2 tablespoons white or black sesame seeds (or a combination)
  • + 2 more ingredients
    • 1 tablespoon canola oil
    • ½ cucumber, sliced and seeded (about 2/3 cup)

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 op...

View full recipe at My Recipes


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