Sesame Salmon and Spinach Salad with Asian Vinaigrette

Sesame Salmon and Spinach Salad with Asian Vinaigrette

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!



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



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



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.


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