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, fresh from cob nonstick cooking spray 6 (4-ounce) salmon fillets, about 1 1/2 inches thick 1 1-pound bag cleaned spinach leaves 3 cups bean sprouts 2 sweet red peppers, cored, seeded and thinly sliced
Directions:1. Preheat broiler. Whisk together dressing ingredients in a small bowl. Set dressing aside. 2. To make salad, heat sesame oil in a large nonstick skillet over medium-high heat. Add scallions and mushrooms. Sautй for 6 minutes. Stir in corn, cover and remove from heat. 3. 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. 4. Divide spinach, sprouts and peppers among 6 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. |