Sizzling Salmon & Spinach Salad with Soy Vinaigrette
By CookinCarla
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
Ingredients
- 1 cup red bell pepper strips
Details
Servings 4
Adapted from myrecipes.com
Preparation
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.
You'll also love
- Sweet 'n Spicy Louisiana Pork Roast 5/5 (3 Votes)
- Herbed Ricotta Pasta with Corn and... 3.6/5 (5 Votes)
- Bunny Bait (Funfetti Popcorn) 5/5 (3 Votes)
- Crab-Stuffed Filet Mignon with... 5/5 (3 Votes)
- Nut-Crusted Flounder Fillets 4.1/5 (11 Votes)
- Old-Fashioned Southern Peaches &... 3.8/5 (62 Votes)
- Red Velvet Sandwich Cookies 4.4/5 (50 Votes)
- Mandazi African Donuts 4.3/5 (55 Votes)
Review this recipe