Wilted Spinach Salad with Sesame-Coated Salmon |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 1 |
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To save time, you can buy grated or julienned carrots from your grocer's produce section or salad bar. Ingredients:
2 (7- to 8-ounce) wild salmon fillets |
sesame-ginger dressing, divided |
salt, to taste |
2 tablespoons white or black sesame seeds (or a combination) |
1 tablespoon canola oil |
6 cups baby spinach leaves, loosely packed |
1 to 2 medium carrots, grated or julienned (about 1 cup) |
1/2 cucumber, sliced and seeded (about 2/3 cup) |
4 whole green onions, thinly sliced |
Directions:
1. Drizzle salmon with 3 tablespoons Sesame-Ginger Dressing, coating both sides; season with salt. Coat each side with sesame seeds, gently pressing seeds into flesh.
2. Heat oil in skillet over medium-high heat. Add salmon, and cook 3 minutes, being careful not to burn seeds. Turn and cook on opposite side 4 more minutes or just until fish begins to flake with fork. Remove from heat.
3. Combine spinach and next 3 ingredients in a large bowl. Add remaining dressing, and toss to coat. Arrange on 2 plates. Top with salmon. Serve immediately.
4. *To save time, you can substitute with your favorite store-bought dressing.
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