Sizzling Salmon and Spinach Salad

Sizzling Salmon and Spinach Salad

DIRECTIONS

DRESSING

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

SALAD

1. Preheat Bolier

2. To prepare salad, heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms and 1 cup green onions. Sauté 8 minutes. Remove from heat, stir in corn.

3. Place 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.

4. 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.

INGREDIENTS

DRESSING

3 tbsp Thinly sliced green onions

3 tbsp Rice vinegar

3 tbsp Low sodium soy sauce

1 tbsp Water

1 tsp Sesame seeds, toasted

1 tsp Dark sesame oil

½ tsp Chile paste with garlic

1 Garlic clove

SALAD

3 tsp Dark sesame oil, divided

4 cups Thinly sliced shiitake or bottom bush room caps (about 8 oz)

1 cups 1-inch slices green onions

1 cups Fresh or frozen corn kernels, thawed

4 6 oz Salmon filets (about 1 inch thick)

8 cups Baby spinach

1 cups Fresh bean sprouts

1 cups Sliced red bell pepper

PREP TIME - 30 minutes

COOK TIME - 30 minutes

SERVES - 4