Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette

Name: Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 liters baby spinach; 237 milliliters red bell pepper strips; 1 teaspoon bottled minced garlic; 1 teaspoons chile paste with garlic or 1/4 teaspoon crushed red pepper; 1 teaspoon dark sesame oil; 2 teaspoons dark sesame oil, divided; 237 milliliters fresh bean sprouts; 237 milliliters fresh or frozen corn kernels, thawed; 237 milliliters (1-inch) sliced green onions; 3 Tbsps thinly sliced green onions; 3 Tbsps low-sodium soy sauce; 3 Tbsps rice vinegar; 680 grams salmon fillets (about 1 inch thick); 1 teaspoon sesame seeds, toasted; 227 grams cups thinly sliced shiitake or button mushroom caps (about; 1 Tbsp water

Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette might be just the main course you are searching for. This gluten free, dairy free, and pescatarian recipe serves 4. One serving contains 377 calories, 40g of protein, and 15g of fat. Head to the store and pick up water, soy sauce, chile paste, and a few other things to make it today. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat broiler.

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Broiler

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

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Whisk

Bowl

To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add mushrooms and 1 cup onions; saut 8 minutes. Stir in corn; remove from heat.

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Mushrooms

Onion

Corn

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.

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Fish

Cooking Oil

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Baking Sheet

Aluminum Foil

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.

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Red Pepper

Bean Sprouts

Mushrooms

Spinach

Drizzle about 2 tablespoons dressing over each salad.

Equipment

Ingredients

Servings:

2liters

baby spinach 237milliliters

red bell pepper strips 1teaspoon

bottled minced garlic 1teaspoons

chile paste with garlic or 1/4 teaspoon crushed red pepper 1teaspoon

dark sesame oil 2teaspoons

dark sesame oil, divided 237milliliters

fresh bean sprouts 237milliliters

fresh or frozen corn kernels, thawed 237milliliters

(1-inch) sliced green onions 3Tbsps

thinly sliced green onions 3Tbsps

low-sodium soy sauce 3Tbsps

rice vinegar 680grams

salmon fillets (about 1 inch thick)1teaspoon

sesame seeds, toasted 227grams

cups thinly sliced shiitake or button mushroom caps (about 1Tbsp

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.