Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette

Yield: 4 servings

Ingredients

• Dressing:
• 3  tablespoons  thinly sliced green onions
• 3  tablespoons  rice vinegar
• 3  tablespoons  low-sodium soy sauce
• 1  tablespoon  water
• 1  teaspoon  sesame seeds, toasted
• 1  teaspoon  bottled minced garlic
• 1  teaspoon  dark sesame oil
• 1/2  teaspoon  chile paste with garlic or 1/4 teaspoon crushed red pepper
• 
  Salad:
• 2  teaspoons  dark sesame oil, divided
• 4  cups  thinly sliced shiitake or button mushroom caps (about 8 ounces)
• 1  cup  (1-inch) sliced green onions
• 1  cup  fresh or frozen corn kernels, thawed
• 4  (6-ounce) salmon fillets (about 1 inch thick)
• 8  cups  baby spinach
• 1  cup  fresh bean sprouts
• 1  cup  red bell pepper strips

Preparation

Preheat broiler.

To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.

To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.

Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.

Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.

Nutritional Information

Calories:

418 (40% from fat)

Fat:

18.8g (sat 3.2g,mono 8.3g,poly 5.1g)

Protein:

42.9g

Carbohydrate:

21.8g

Fiber:

7.8g

Cholesterol:

111mg

Iron:

6.1mg

Sodium:

549mg

Calcium:

163mg