Print this page

View the original recipe at: http://www.origin.shape.com/http://ad.doubleclick.net/clk;215073559;25245110;w?http://www.shape.com/healthy_eating/recipes/asian_salad_with_salmon_and_orange_soy_dressing

Asian Salad with Salmon and Orange-Soy Dressing

Asian Salad with Salmon and Orange-Soy Dressing

Serves: 4

Prep Time: 35 min.

Cook Time: 35 min.

Nutrition Score per serving:

(4 cups): 488 calories, 19 g fat (34% of calories), 3 g saturated fat, 48 g carbs, 37 g protein, 8 g fiber, 219 mg calcium, 6 mg iron, 412 mg sodium

Ingredients

2 medium sweet potatoes, diced
1 cup frozen shelled edamame
12 cups baby spinach leaves, rinsed and spun dry
4 red radishes, trimmed and sliced
4 cups bean sprouts
1 cup raw fresh corn kernels
3 tablespoons thawed frozen orange juice concentrate
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil, divided
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon chili-garlic paste
6 scallions, trimmed and thinly sliced
1 1/2 tablespoons chopped fresh ginger 3/4 pound center-cut salmon fillet, cut into four equal pieces
12 Japanese rice crackers

Directions

Add a few inches of hot water to a medium saucepan with a steamer insert. Bring water to a boil. Place sweet potatoes in insert, cover saucepan, and steam until tender, about 10 minutes. Set aside to cool.

Meanwhile, bring a small saucepan of water to a boil. Add edamame, cover, and simmer over medium heat for 2 minutes. Drain and let cool.

Arrange equal portions of spinach, radishes, sprouts, corn, sweet potato, and edamame on four large plates. Whisk together juice concentrate, vinegar, 1 tablespoon of the oil, soy sauce, and chili paste in a small bowl. Heat remaining oil in a large nonstick skillet over medium-high heat. Add scallions and ginger. Sauté 2 minutes, then add to dressing.

Place salmon, skin side down, in the same skillet and cook on medium-high for 6 minutes. Flip, cover, reduce heat to low, and cook 2 or 3 minutes more, or until fish is opaque in the center. Remove skin and place a fillet on top of each salad. Spoon dressing over salads and serve with rice crackers.