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
- 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. Trim and slice scallions into 1-inch batons, both white and green parts. Slice mushrooms.
- Add scallions and mushrooms to skillet. Saute for 6 minutes. Stir in the corn, fresh from the cob. 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.
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