- Skill Level: Intermediate
- Serves: 6
- Start to Finish: under 1 hour
- Prep: 30 minutes
- Cook: 20 minutes
- 821mg Sodium
- 28g Carbs
- 7g Fiber
- 19g Fat
- 4g Saturated Fat
- 9g Sugars
- 33g Protein
- 125mg Calcium
- 4mg Iron
- For the Dressing:
- 1/4 cup scallions, thinly-sliced (about 2 medium)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoon water
- 2 clove garlic, minced
- 2 teaspoon toasted sesame seeds
- 2 teaspoon toasted sesame oil
- 1 teaspoon chili paste
- For the Salad:
- 6 scallions
- 3/4 pound shiitake mushroom caps
- 3 cup corn
- 6 4-ounce salmon fillets, about 1 1/2 inches thick
- 1 1-pound bag cleaned spinach leaves
- 3 cup bean sprouts
- 2 sweet red peppers, cored, seeded, and thinly-sliced
- Cooking spray
1. Preheat the broiler. Whisk the dressing ingredients together in a small bowl; set aside.
2. To make the salad, heat sesame oil in a large nonstick skillet over medium-high heat. Trim and slice scallions into 1-inch batons, both white and green parts. Slice mushrooms.
3. Add scallions and mushrooms to skillet. Sauté for 6 minutes. Stir in the corn, fresh from the cob. Cover and remove from heat.
4. Spray each salmon fillet with cooking spray. Place on a foil-lined baking sheet. Broil for 8 minutes or until the salmon is juicy and just cooked through.
5. Divide the spinach, sprouts, and peppers among 6 plates. Top with an equal portion of the warm mushroom mixture.
6. 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.