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Sizzlin' Salmon Spinach Salad with Soy Vinaigrette
Source: Enlitened Kosher Cooking by Nechama Cohen

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

Prep Time: 15 minutes
Cook Time: 16 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 84.3
Total Carbs 11.7 g
Dietary Fiber 3.6 g
Sugars 2.2 g
Total Fat 3.1 g
Saturated Fat 0.4 g
Unsaturated Fat 1.1 g
Potassium 235.3 mg
Protein 4.3 g
Sodium 254.7 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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