Sizzling Salmon and Spinach Salad with Soy Vinaigrette

I like fish, but honestly, salmon is one of my least favorites. I still try to serve it every once in awhile because of the nutritional benefits. This recipe, however, was delicious! I loved it. Maybe it was because there were so many other flavors in this salad that really complimented the salmon or made it less noticeable. Whatever it was, I don't care- We loved it!

Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette (Cooking Light)

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

Preheat broiler.
To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.
To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.
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.
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.