Salmon and Spinach Salad with Soy Vinaigrette

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
1/4 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 red bell pepper strips
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

Preparation
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, green onions, and red pepper strips. 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, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.

Yields 4 servings.