½tspchile paste with garlic or ½ teaspoon red pepper flakes
3tablespoonstoasted sesame oildivided
8ozthinly sliced mushrooms
1cupgreen onions thinly sliced (white and a little green)
1cupfresh or frozen corn kernelsthawed
4salmon filets6 oz each
To prepare dressing, combine all ingredients in a mason jar and shake.
Pat salmon dry with a paper towel. Drizzle salmon with sesame oil, sprinkle with salt and pepper.
Heat a tablespoon or two of the oil in a nonstick pan over medium heat. Once the oil starts to glisten, place salmon flesh-side down in the pan (it should sizzle when placed in the pan). Let the salmon sear for 3 minutes and then flip over and continue to cook 3-4 minutes or until desired doneness. Set aside.
To prepare salad, heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms and green onions. Sauté until tender about 5 minutes. Minutes. Remove from heat, stir in corn.
Place 2 cups spinach on each of 4 plates. Top each serving with 1/4 cup bean sprouts, 1/4 red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle dressing over each salad. Enjoy!