Sea Cuisine
Teriyaki Sesame Salmon + Warm Spinach Salad
Serves: 2
Serves: 2Prep time: 10 mins
Prep time: 10 minsCook time: 12-15 mins
Cook time: 12-15 mins
Ingredients
Preparation
- 1 package Sea Cuisine Teriyaki Sesame Salmon Fillets
- 2 tbsp Olive Oil
- 4 ounce Cremini Mushrooms sliced
- 2 cup Spinach, leaves
- 1 cup Radicchio
- 2 Carrots, sliced sliced thin into ribbons
- 2 tsp Sesame Seeds
For the Maple-Soy Vinaigrette
- 2 tbsp Soy Sauce
- 2 tbsp Cider Vinegar
- 2 tbsp Maple Syrup
- 2 tsp Whole Grain Mustard
- 2 tsp Garlic, minced
- 2 tbsp Olive Oil
- Preheat a large non-stick sauté pan over a med-high setting. Place frozen fillets in a single layer into skillet and cook for 10-11 minutes. After 5 minutes carefully flip the fillets over. Add the olive oil to the pan along with the cremini mushrooms and begin cooking the mushrooms.
- Cook the fillets for an additional 5-6 minutes until an internal temperature of 165 is achieved. Remove the fillets and continue cooking the mushrooms until softened and slightly crispy on the edges. Turn off the heat.
- While the fillets and mushrooms cook prepare the vinaigrette. Add all of the ingredients except for the olive oil to a small bowl or blender. Whisk vigorously while slowly drizzling in the oil. Alternatively, process the blender on a medium setting and slowly drizzle in the oil. Reserve vinaigrette.
- To finish, add the spinach, radicchio and carrot ribbons to a large bowl. Add the warm mushrooms and enough vinaigrette to coat the ingredients and toss well. Divide warm spinach salad between two plates, top each with a fully cooked portion of Teriyaki Salmon and garnish with sesame seeds.
