Source: Enlitened Kosher Cooking by Nechama Cohen

Warm spinach salad topped with salmon and tossed with a light sesame-soy vinaigrette.

Servings

2 tsp vegetable oil , divided
3 cup fresh mushroom slices (shiitake or button caps)
1 cup chopped scallions , sliced into 1-inch pieces (see tip below)
1 cooking spray
8 cup fresh baby spinach , washed and dried thoroughly
1 cup fresh bean sprouts
1 cup chopped red bell peppers , seeded and sliced
3 tbsp rice vinegar
3 tbsp low sodium soy sauce
1 tsp sesame oil , dark
1 tbsp cold water
0.5 cup chopped scallions , thinly sliced (see tip below)
1 tsp toasted sesame seeds
2 medium garlic cloves , peeled and minced
0.25 tsp hot red pepper flakes (or 1/2 teaspoon chili paste with garlic)
1 tbsp sweetener (sugar substitute) , equal to 1 tbsp sugar (optional)

1 Preheat broiler. To prepare salad, heat 1 teaspoon oil in a large non-stick skillet over medium-high heat. Add mushrooms and scallions; saute 8 minutes. Remove from heat.
2 Place the salmon on a lined baking sheet that has been sprayed with non-stick cooking spray; then brush evenly with 1 teaspoon oil. Broil 8 minutes, or until fish flakes easily when tested with a fork.
3 Cook and break up into bite-sized chunks.
4 Combine dressing ingredients in a small bowl and whisk thoroughly.
5 Layer all the vegetables in a clear glass bowl. Drizzle with the dressing and top with fish chunks.

Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.