Salmon with Spinach Salad and Miso Vinaigrette

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Sustainable Choice: Wild Alaskan salmon is a sure sustainable choice. Avoid farmed salmon. The gingery vinaigrette is also delicious with a steak salad.

Ingredients:

8 teaspoons canola oil, divided

4 (6-ounce) salmon fillets (about 1 inch thick)

1/4 teaspoon kosher salt

1 tablespoon white miso (soybean paste)

1 tablespoon rice wine vinegar

2 teaspoons minced peeled fresh ginger

1 teaspoon sugar

1 teaspoon dark sesame oil

1 1/2 cups shaved english cucumber

1 (9-ounce) package fresh baby spinach

1 teaspoon sesame seeds, toasted

Directions:

1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil; swirl to coat. Sprinkle fish with salt. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm.
2. Combine remaining 2 tablespoons canola oil, miso, and next 4 ingredients (through sesame oil) in a large bowl; stir with a whisk. Add cucumber and spinach to bowl; toss well. Arrange 1 fillet and 2 cups salad on each of 4 plates. Sprinkle each serving with 1/4 teaspoon sesame seeds.

By RecipeOfHealth.com