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

Photo Credit

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This Recipe

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

Nutrition Facts

Amount per serving:
Total Calories: 398
  • 821mg Sodium
  • 28g Carbs
  • 7g Fiber
  • 19g Fat
  • 4g Saturated Fat
  • 9g Sugars
  • 33g Protein
  • 125mg Calcium
  • 4mg Iron
398821mg 28g7g19g 9g33g4g


  • 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.

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