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Sesame Spinach Salad
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Fresh spinach tossed with broiled salmon, sesame seeds and shiitake mushroom.
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Ingredients:
1/4 cup thinly sliced scallions (about 2 medium)
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons water
2 cloves garlic, minced
2 teaspoons toasted sesame seeds
2 teaspoons toasted sesame oil
1 teaspoon chili paste
Salad
2 teaspoons toasted sesame oil
6 scallions, trimmed and sliced into 1-inch batons (white and green parts)
3/4 pound shiitake mushroom caps, sliced
3 cups corn
Nonstick cooking spray
6 (4-ounce) salmon fillets, about 11/2 inches thick
18 cups cleaned spinach leaves
3 cups bean sprouts
2 sweet red peppers, cored, seeded, and thinly sliced
Instructions:
1. Preheat broiler. Whisk together dressing ingredients in a small bowl. Set aside.
2. To make salad, heat oil in a large nonstick skillet over medium-high heat. Add scallions and mushrooms. Saute for 6 minutes. Stir in corn, cover and set aside.Spray each salmon fillet with nonstick cooking spray.
3. Place on a foil-lined baking sheet. Broil 8 minutes or until salmon is juicy and just cooked through. Divide spinach, bean sprouts and peppers among six dinner plates. Top with an equal portion of warm mushroom mixture.
4. Slide a spatula under each piece of salmon (skin may stick to foil) and place on top of mushroom mixture. Top with dressing and serve immediately.
Servings:
6
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