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Sizzling Salmon & Spinach Salad with Soy Vinaigrette


My whole family can't get enough of this salmon salad! It's delicious, simple to make, and has gorgeous colors!

Cooking Light/MAY 2001
Calories: 418
Calories from fat: 40%
Fat: 18.8g
Saturated fat: 3.2g
Protein: 42.9g
Carbohydrate: 21.8g
Fiber: 7.8g

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Rate this recipe 4.4/5 (48 Votes)


  • 1 cup red bell pepper strips


Servings 4
Adapted from


Step 1

Preheat broiler.

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

To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.

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.

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.

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