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Wilted Spinach Salad With Sesame-Coated Salmon

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Wilted Spinach Salad With Sesame-Coated Salmon
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Makes: 2 servings adjust
Top Five Favorite meals... I'll never forget my mother-in-law (who comes over every Sunday for dinner), left this recipe on my counter one day with a note saying "we will have to try this sometime". After putting it off for some time, we finally tried it. It is now a regular sunday meal! Everyone loves it!



  • 3 tablespoons Rice Vinegar
  • 3 tablespoons Sesame Oil
  • 1 tablespoon Ginger, minced
  • 1 clove Garlic, minced
  • 1 tablespoon Teriyaki Sauce
  • 1 tablespoon Honey

Step 1

Sesame ginger dressing: Combine all ingredients in a blender or food processor until well blended (I cheat and just whisk)


  • 2 Salmon Fillets, 7-8 ounces
  • 2 tablespoons Sesame Seeds, white & black

Step 2

Drizzle salmon with 3 tablespoons Sesame-Ginger Dressing, coating both sides; season with salt. Coat each side with sesame seeds, gently pressing seeds into flesh.


  • 1 tablespoon Canola Oil

Step 3

Heat oil in skillet over medium-high heat. Add salmon, and cook 3 minutes, being careful not to burn seeds. Turn and cook on opposite side 4 more minutes or just until fish begins to flake with fork. Remove from heat.


  • 6 cups Baby Spinach, loosely packed
  • 1 medium Carrot, grated or julienned (about 1 cup)
  • 12 Cucumber, thinly sliced (about 2/3 cup)
  • 4 Green Onions, thinly sliced

Step 4

Combine spinach and next 3 ingredients in a large bowl. Add remaining dressing and toss to coat. Arrange on plates. Top with salmon. Serve immediately.
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