This salad is a meal in itself. Serve with Crusty French Bread for lunch or dinner. You can prepare the onion-pea pod mixture ahead of time and reheat just before serving. Go easy on the dressing; it may be almost fat-free, but it’s packed with flavor!
Ingredients:
Dressing:
4 tablespoons green onions, thinly sliced
3 tablespoons rice wine vinegar
2 1/2 tablespoons soy sauce
2 teaspoons sesame seeds
3 cloves garlic, minced
1 teaspoon dark sesame oil
1 tablespoon fresh lime juice
pinch of red pepper flakes
Salad:
1 teaspoon dark sesame oil
1 cup red onion, thinly sliced
1 1/2 cups corn kernels (fresh is best, but frozen will do)
1 1/2 cups Chinese pea pods, de-veined and rinsed
16 ounces salmon fillet
1 teaspoon dark sesame oil
1 teaspoon sesame seeds
10 cups baby spinach, washed, stemmed, and patted dry
1 cup jicama, peeled and sliced into matchsticks
24 cherry tomatoes, halved
Directions:
Preheat broiler.
1) Dressing: Combine all ingredients and set aside for flavors to blend.
2) Heat 1 teaspoon sesame oil in large skillet over medium heat. Add onions and saute for 8 minutes, stirring frequently. Add corn and pea pods and continue to saute over medium-high, stirring frequently, for an additional 8 minutes or until corn kernels are toasted and pea pods are cooked but crispy. Set aside.
3) Rub salmon with 1 teaspoon sesame oil and sprinkle with 1 teaspoon sesame seeds. Place on foil-lined cookie sheet and broil for 4 to 5 minutes or until meat flakes easily with a fork (middle may be just barely done).
4) Divide spinach onto four plates. Top with equal amounts of onion-pea pod mixture and jicama. Place 12 cherry tomato halves around sides of spinach and top salad with 1/4 of salmon. Drizzle with dressing to taste, approximately 2 to 3 tablespoons. Makes 4 servings.
Nutritional Analysis per serving: 365 Calories: 31 percent fat (12.5 grams); 2 grams saturated fat; 2 grams omega-3 fats; 34 percent protein; 35 percent carbohydrate; 9.5 grams fiber.
