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Red Hot Sesame-Spinach-Salmon Salad

Red Hot Sesame-Spinach-Salmon Salad


For the Dressing:

  • 1/4 cup scallions, thinly-sliced (about 2 medium)
  • 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

For the Salad:

  • 6 scallions
  • 3/4 pound shiitake mushroom caps
  • 3 cups corn
  • 6 4 ounces 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


  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. Saute 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.

Nutrition Information

Per serving: 398 kcal cal., 19 g fat (4 g sat. fat), 28 g carb., 7 g fiber, 9 g sugar, 33 g pro., 125 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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