Sesame-Soy Norwegian Salmon and Spinach Salad Medley

Sesame-Soy Norwegian Salmon and Spinach Salad Medley

    4 servings

  • 20 min

  • Difficulty


Photographer: John Montana

Heart-healthy broiled Norwegian Salmon and spinach salad with sautéed roasted red bell peppers, mushrooms and corn, tossed in a sesame-soy vinaigrette.



4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
6   scallion
1 clove  garlic
2 cups  shiitake mushrooms
.5   bell peppers, red
3 tbsp  rice vinegar
1.5 tbsp  Soy Sauce, low sodium
3 tbsp  water
1 tbsp  sesame seeds
1 clove  garlic
3 tsp  toasted sesame oil
1 pinch  cayenne pepper
.5 cups  corn kernels
16 oz  baby spinach
.5 cups  bean sprouts


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Preheat the broiler. 


  • Finely chop the scallions. 
  • Finely chop the garlic. 
  • Slice the mushrooms. 
  • Cut red bell pepper into thin strips. 
  • In a medium bowl, whisk together 1 tablespoon scallions, vinegar, soy sauce, water, sesame seeds, garlic, 1 tsp sesame oil and cayenne pepper. 
  • Heat 1 tsp sesame oil in a large nonstick skillet over medium-high heat. 
  • Add mushrooms and green onions to pan and saute for 8 minutes. 
  • Stir in corn and remove from heat. 


  • Place the salmon on a foil-lined baking sheet and brush evenly with 1 tsp sesame oil. 
  • Broil 8 minutes or to desired temperature. 
  • Divide spinach onto 4 plates and top each with bean sprouts, red bell pepper, mushroom mixture and a salmon fillet. 
  • Drizzle dressing over each salad.