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It’s easy to go lighter this time of year with these flavorful salad basics. The sesame-ginger dressing below can be doubled and is delicious as a marinade
for meat and fish. The wilted spinach salad would work just
as well with chicken or steak, and, for a heartier version of Couscous Salad with Portobello Mushrooms, add grilled snapper, halibut, or
ahi tuna. Pick up a baguette or breadsticks and splurge on your favorite ice cream for dessert . . . these are salads, after all. WILTED SPINACH SALAD WITH SESAME-COATED SALMON To save time, you can buy grated or julienned carrots from your grocer’s produce section or salad bar. MAKES: 2 servings
PREP: 10 minutes
COOK: 7 minutes
2 (7- to 8-ounce) wild salmon fillets
Sesame-Ginger Dressing, divided (recipe below)*
Salt, to taste
2 tablespoons white or black
sesame seeds (or a combination)
1 tablespoon canola oil
6 cups baby spinach leaves,
loosely packed
1 to 2 medium carrots, grated or julienned (about 1 cup)
1/2 cucumber, sliced and seeded (about 2/3 cup) 1. Drizzle salmon with 3 tablespoons Sesame-Ginger Dressing, coating both sides; season with salt. Coat each side with sesame seeds, gently pressing seeds into flesh.
2. Heat oil in skillet over medium-high heat. Add salmon, and cook 3 minutes, being careful not to burn seeds. Turn and cook on opposite side 4 more minutes or just until fish begins to flake with fork. Remove from heat.
3. Combine spinach and next 3 ingredients in a large bowl. Add remaining dressing, and toss to coat. Arrange on 2 plates. Top with salmon. Serve immediately.
*To save time, you can substitute with your favorite store-bought dressing. SESAME-GINGER DRESSING MAKES: 1/2 cup
PREP: 5 minutes
3 tablespoons rice vinegar
3 tablespoons sesame oil
1 to 2 tablespoons minced fresh ginger
1 garlic clove, minced
1 tablespoon teriyaki sauce
1 tablespoon honey
Combine all ingredients in a blender or food processor until well blended. NEXT PAGE: COUSCOUS SALAD WITH PORTOBELLO MUSHROOMS
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