Red-Hot Sesame Spinach Salad
Red-Hot Sesame Spinach Salad

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 6
  • Start to Finish: less than 1 hour
  • Prep: 30 minutes
  • Cook: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 402kcal (20%)
  • 833mg (35%) Sodium
  • 29g Carbs
  • 7g Fiber
  • 19g (29%) Fat
  • 4g (20%) Saturated Fat
  • 9g Sugars
  • 33g Protein
  • 140mg (14%) Calcium
  • 5mg (27%) Iron
402kcal (20%)833mg (35%)29g7g19g (29%)9g33g4g (20%)

Ingredients:

  • 1/4 cup scallions (about 2 medium), thinly sliced
  • 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 teaspoons chili paste
  • 6 scallions, trimmed and sliced into 1-inch batons (white and green parts)
  • 3/4 pound shiitake mushroom caps, sliced
  • 3 cups corn
  • 6 4-ounce salmon fillets, about 1 1/2 inches thick
  • 18 cups cleaned spinach leaves
  • 3 cups bean sprouts
  • 2 sweet red peppers, cored, seeded, and thinly sliced
  • Cooking spray
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Directions:

Directions

1. Preheat broiler. Whisk dressing ingredients together 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.

3. Spray each salmon fillet with cooking spray. Place on a foil-lined baking sheet. Broil for 8 minutes or until salmon is juicy and just cooked through.

4. Divide spinach, bean sprouts, and peppers among 6 dinner plates. Top with an equal portion of warm mushroom mixture. Slide a spatula under each piece of salmon (skin may stick to the foil) and place atop the mushroom mixture. Top with dressing and serve immediately.

 

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