Wilted Spinach Salad With Sesame-Coated Salmon

• 2 (7- to 8-ounce) wild salmon fillets
• Salt, to taste
• 2 tablespoons white or black sesame seeds (or a combination)
• 1 tablespoon canola oil
• 6 cups baby spinach leaves, loosely packed
• 1 to 2 medium carrots, grated or julienned (about 1 cup)
• 1/2 cucumber, sliced and seeded (about 2/3 cup)
• 4 whole green onions, thinly sliced

1. Drizzle salmon with 3 tablespoons Sesame-Ginger Dressing, coating both sides; season with salt. Coat each side with sesame seeds, gently pressing seeds into flesh.
2. Heat oil in skillet over medium-high heat. Add salmon, and cook 3 minutes, being careful not to burn seeds. Turn and cook on opposite side 4 more minutes or just until fish begins to flake with fork. Remove from heat.
3. Combine spinach and next 3 ingredients in a large bowl. Add remaining dressing, and toss to coat. Arrange on 2 plates. Top with salmon. Serve immediately.
4. *To save time, you can substitute with your favorite store-bought dressing.

salmon, salt, white, canola oil, baby spinach leaves, carrots, cucumber, green onions

Taken from www.myrecipes.com/recipe/wilted-spinach-salad-with-sesame-coated-salmon (may not work)