Red Hot Sesame-Spinach-Salmon Salad

Serves: 6

Who says greens are bland? Not topped with this sauce!

Ingredients

	Dressing
1/4	cup scallions, thinly-sliced (about 2 medium)
1/4	cup soy sauce
1/4	cup rice vinegar
2	tbsp water
2	cloves garlic, minced
2	tsp toasted sesame seeds
2	tsp toasted sesame oil
1	tsp chili paste
	Salad
2	tsp 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, fresh from cob
6	(4-ounce) salmon fillets, about 1 1/2 inches thick
1	1-pound bag cleaned spinach leaves
3	cups bean sprouts
2	sweet red peppers, cored, seeded, and thinly-sliced
	Cooking spray

Directions

Preheat the broiler. Whisk the dressing ingredients together in a small bowl; set aside.

To make the salad, heat sesame oil in a large nonstick skillet over medium-high heat. Add scallions and mushrooms. Sauté for 6 minutes. Stir in the corn. Cover and remove from heat.

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.

Divide the spinach, sprouts, and peppers among 6 plates. Top with an equal portion of the 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.