Ingredients
- Vinaigrette:
- 3 tablespoons soy sauce
- 3 tablespoons rice or white wine vinegar
- 1 1/2 tablespoons honey
- 1/3 cup canola or vegetable oil
- 1/2 piece fresh ginger, chopped or grated
- 1/8 teaspoon sea kosher salt
- 4 turns freshly ground black pepper, plus more for serving
- Salad:
- 1 heaping tablespoon sesame seeds
- 8 cups baby spinach leaves
- 2 cups shelled edamame, cooked
- 3 scallions, thinly sliced
- 12 ounces canned or pouch salmon, drained
- 1/4 cup fresh cilantro or parsley, picked apart
Instructions
- 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.
