|4 lightly smoked salmon fillets, 4-5 oz each||1 tsp Dijon mustard|
|3 1/2 oz baby spinach leaves, washed and dried||1/2 tsp grated gingerroot|
|8-10 radishes, washed, trimmed, and finely sliced||3 Tbs rice wine vinegar|
|3 Tbs honey||2 Tbs light soy sauce|
|1 Tbs lemon juice||2 Tbs sesame oil|
|2 Tbs light soy sauce||2-3 Tbs tahini (sesame seed paste)|
Remove the skin from the salmon and check carefully for pin-bones, pulling out any with kitchen tweezers. Place the fillets side by side in a shallow dish. For the marinade, mix the ingredients together in a bowl (3 tbsp honey, 1 tbsp lemon juice, 2 tbsp light soy sauce, 1 tsp Dijon mustard, tsp grated fresh root ginger), then pour over the salmon to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes to allow the flavors to permeate.
For the dressing, whisk together all the ingredients (1 tbsp grated fresh root ginger, 3 tbsp rice wine vinegar, 2 tbsp light soy sauce, 2 tbsp sesame oil, 2-3 tbsp tahini) in a bowl and set aside.
Heat the oven to 450°F (230°C). Arrange the spinach leaves on individual plates and top with the radish slices.
Lift the salmon from the marinade and arrange on a lightly oiled baking sheet. Cook in the oven for 4 to 6minutes until medium rare, basting after 2minutes. The fish should feel slightly springy when pressed.
Place a salmon fillet in the middle of each plate and drizzle the ginger and tahini dressing over the salad to serve.
If you’re preparing this salad for a packed lunch, let the salmon cool and pack the dressing and salad leaves in separate containers. Assemble just before eating.
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