Salmon With Spinach Salad And Miso Vinaigrette
- 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
- 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.
- 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.
canola oil, salmon, kosher salt, white miso, rice wine vinegar, fresh ginger, sugar, dark sesame oil, cucumber, baby spinach, sesame seeds
Taken from www.myrecipes.com/recipe/salmon-spinach-salad-miso (may not work)