Ingredients: Dressing 1/4 cup thinly sliced scallions (about 2 medium) 1/4 cup soy sauce 1/4 cup rice vinegar 2 tablespoons water 2 cloves garlic, minced 2 teaspoons toasted sesame seeds 2 teaspoons toasted sesame oil 1 teaspoon chili paste Salad: 2 teaspoons toasted sesame oil 6 scallions, trimmed and sliced into 1-inch batons (white and green parts) 3/4 pound shiitake mushroom caps, sliced 3 cups corn Nonstick cooking spray 6 (4-ounce) salmon fillets, about 11/2 inches thick 18 cups cleaned spinach leaves 3 cups bean sprouts 2 sweet red peppers, cored, seeded, and thinly sliced
Directions:Preheat broiler. Whisk together dressing ingredients in a small bowl. Set aside.To make salad, heat oil in a large nonstick skillet over medium-high heat. Add scallions and mushrooms. Saute for 6 minutes. Stir in corn, cover and set aside.Spray each salmon fillet with nonstick cooking spray. Place on a foil-lined baking sheet. Broil 8 minutes or until salmon is juicy and just cooked through. Divide spinach, bean sprouts and peppers among six dinner plates. Top with an equal portion of warm mushroom mixture. Slide a spatula under each piece of salmon (skin may stick to foil) and place atop mushroom mixture. Top with dressing and serve immediately. |