Sizzling Salmon-And-Spinach Salad With Soy Vinaigrette

• Dressing:
• 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
• Salad:
• 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

1. Preheat broiler.
2. To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.
3. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; saute 8 minutes. Stir in corn; remove from heat.
4. Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.
5. 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.

dressing, green onions, rice vinegar, soy sauce, water, sesame seeds, garlic, dark sesame oil, chile paste, salad, dark sesame oil, shiitake, green onions, corn kernels, salmon, baby spinach, fresh bean sprouts, red bell pepper

Taken from www.myrecipes.com/recipe/sizzling-salmon-and-spinach-salad-with-soy-vinaigrette (may not work)