Red-Hot Sesame Spinach Salad
- 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 teaspoon 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 ounces 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
- Preheat broiler. Whisk dressing ingredients together in a small bowl. Set aside.
- 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.
- 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.
- 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.
Per serving: 402 kcal cal., 19 g fat (4 g sat. fat), 29 g carb., 7 g fiber, 9 g sugar, 33 g pro., 140 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet