A recipe for a salmon spinach salad made with pan seared salmon fillets, spinach, onion, and a homemade orange miso dressing. It is great for a light meal.
Course
Main Dish
Cuisine
American
Prep Time5minutes
Cook Time10minutes
Total Time15minutes
AuthorRenee
Ingredients
For the orange miso dressing:
1heaping tablespoon grated orange zest
1/2cupplus 2 tablespoons orange juice
2tablespoonswhite miso paste
1tablespoonminced fresh ginger
1clovegarlicminced
2tablespoonssoy sauce
1/2cuprice bran oil or light cooking oil
2teaspoonshoney
1tablespoonrice vingegar
For the salad:
1to 2 tablespoons cooking oil
2skinless salmon fillets4 to 6 ounces each
Salt and pepper
5ouncesfresh baby spinach
Sweet onion slicesVidalia recommended
1orange peeled and sliced
Toasted pine nutsabout 1 tablespoon
Instructions
For the orange miso dressing:
Place all ingredients in a blender. Blend until smooth. Transerfer to a serving container. Refrigerate leftovers in a sealed container.
For the salad:
Heat the oil in a skillet over medium-high heat until hot but not smoking.
Dry the salmon with paper towels and season with salt and pepper. Place the salmon top side down in the skillet.
Cook for 2 to 3 minutes until edges are browned. Flip salmon and cook 2 to 3 minutes until the center is opaque or to desired doneness.
Tranfer salmon fillets to a plate to cool slightly.
Divide the spinach, onion, and orange slices onto two plates. Top each with cooked salmon. Garnish with toasted pine nuts. Drizzle dressing on salads.
Recipe Notes
A recipe for a salmon spinach salad made with pan seared salmon fillets, spinach, onion, and a homemade orange miso dressing. It is great for a light meal.