Salmon with Warm Sesame-Soy Salad
. 6 (5-ounce) fresh salmon fillets, skinned
. 3 tablespoons orange juice
. 3 tablespoons water
. 2 tablespoons soy sauce
. 1 tablespoon honey
. 2 teaspoons olive oil
. 1 tablespoon plus 1 teaspoon toasted sesame oil, divided
. 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
. 1/4 teaspoon ground black pepper
. 1 medium yellow squash, sliced into 18 thin slices
. Sea salt and freshly ground pepper
. 1 medium red sweet pepper, cut into thin strips (1/2 cup)
. 6 cups torn mixed salad greens (such as spinach, Swiss chard, and radicchio)
. 2 medium oranges, peeled and sectioned
Rinse fish; pat dry with paper towels. Set aside.
For dressing, in small bowl combine orange juice, water, soy sauce, honey, olive oil, 1 teaspoon sesame oil, ginger, and black pepper.
Place salmon on the foil-lined baking sheet, tucking under thin edges. Broil 4 inches from the heat for 6 to 9 minutes or just until fish begins to flake easily with a fork, brushing with 1 tablespoon of the dressing halfway through broiling. (Or, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 9 minutes, gently turning and brushing with 1 tablespoon of the dressing halfway through grilling.)
Meanwhile, in skillet heat remaining 1 tablespoon sesame oil. Add squash; season with salt and pepper. Cook just until tender, about 3 minutes. In saucepan bring remaining dressing to boil. Boil gently, uncovered, for 1 minute. Add red pepper strips. Remove from heat; cool.
In large salad bowl combine greens and orange sections. Pour enough dressing over greens mixture just to coat; toss.
To serve, divide salad among 6 plates. Add three squash slices. Top with salmon. If desired, brush fish with additional dressing. Serve immediately. Makes 6 servings.