salmon with spinach salad and miso vinaigrette came from the April edition of Cooking Light Magazine.
I kept the recipe pretty much the same, but I did trade out the canola oil for olive oil. I also made sure to liberally sprinkle the salmon with sesame seeds after cooking, as well as the salad. This meal was a cinch to throw together, and the dressing was made while the salmon was searing in my cast iron pan. The dressing on the salad was phenomenal, and it went perfectly with the fish itself. The kids enjoyed eating the cucumber ribbons, and J loved his salmon. My only complaint (if you can even call it a "complaint") was that the salad ended up being rather wet from the cucumber. Next time I might try to drain the ribboned cucumber before mixing it with the spinach and the dressing.
Oh, and a new discovery tonight...little L loves cucumber!