Sizzling Salmon-And-Spinach Salad With Soy Vinaigrette Recipe

Name: Sizzling Salmon-And-Spinach Salad With Soy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 3 tablespoons thinly sliced green onions; 3 tablespoons rice vinegar; 3 tablespoons low-sodium soy sauce; 1 tablespoon water; 1 teaspoon sesame seeds, toasted; 1 teaspoon bottled minced garlic; 1 teaspoon dark sesame oil; 1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper; Salad:; 2 teaspoons dark sesame oil, divided; 4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces); 1 cup (1-inch) sliced green onions; 1 cup fresh or frozen corn kernels, thawed; 4 (6-ounce) salmon fillets (about 1 inch thick); 8 cups baby spinach; 1 cup fresh bean sprouts; 1 cup red bell pepper strips

Servings: persons

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

1
Preheat broiler.
2
To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.
3
To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; saute 8 minutes. Stir in corn; remove from heat.
4
Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.
5
Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Dressing:, 3 tablespoons thinly sliced green onions, 3 tablespoons rice vinegar, 3 tablespoons low-sodium soy sauce, and more.

Yes, Sizzling Salmon-And-Spinach Salad With Soy Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sizzling Salmon-And-Spinach Salad With Soy Vinaigrette

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