Asian Spinach Salad with Salmon and Edamame

Asian Salad with spinach, edamame, salmon, scallions and toasted sesame seeds dressed in a soy and ginger dressing, the star of the show.
Ingredients (4 servings)
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.

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