This Asian Salad with spinach, edamame, salmon, scallions and toasted sesame seeds is one of the best I’ve made all summer. The star of the show is the soy and ginger dressing. I could drink it up! And in fact, did. The little puddle that settled on the bottom of the bowl. I couldn’t resist.
I think salmon, soy and ginger were made for each other. They complement each other so well. Instead of canned salmon you can use fillets. Shrimp or chicken would be good too.
I highly recommend using a soy sauce without msg or high fructose corn syrup. I use an organic soy sauce with a ton of flavor that doesn’t overwhelm your tastebuds with saltiness. It has a “clean” taste and plays a big part in making the dressing as good as it is.
Asian Salad with spinach, edamame, salmon, scallions and toasted sesame seeds dressed in a soy and ginger dressing, the star of the show.
- Combine all the vinaigrette ingredients in a small mixing bowl and whisk well. Toast sesame seeds in a small, dry skillet over medium low heat about 5 minutes, stirring often.
- In a large mixing bowl toss all the salad ingredients, dress lightly with vinaigrette and sprinkle with sesame seeds. Serve immediately with fresh black pepper.
Adapted from Kitchen Daily
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