A few weeks ago, we had my childhood best friend and her husband over for dinner. My go-to meal for guests has been a roast chicken dinner but I wanted to try something different. I had a list of 5 different meals and headed to the market to make the final decision there. I find buying fish to be a stressful experience-- mostly because you never know the price. I pulled up the 5 different recipes on my ipod touch and headed over to the fish counter... it turns out my ipod needs internet connection to scroll between the pages so I lost all the recipes! I called my father and asked him to sent me one of the recipes via text. I'm hoping I get more confident with fish recipes the more I buy it.
This recipe is awesome-- it's absolutely delicious and has a perfect mix of ingredients. I read the recipe reviews and added a soy-honey glaze to the fish before cooking it. Other than that, it's a pretty easy recipe as well as delicious and filling.
Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette
3 tablespoons thinly sliced green onions
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon sesame seeds, toasted
1 teaspoon bottled minced garlic
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper
2 teaspoons dark sesame oil, divided
4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)
1 cup (1-inch) sliced green onions
1 cup fresh or frozen corn kernels, thawed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 cups baby spinach
1 cup fresh bean sprouts
1 cup red bell pepper strips
4 tbsp soy sauce & 2 tsp honey
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. Brush salmon with a soy-honey mixture and broil 8 minutes or until fish flakes easily when tested with a fork. It didn't cook correctly in my oven so I cooked it in the oven for a few minutes since it was still very raw.
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.