Sesame-Crusted Salmon With Baby Greens And Miso-Shallot Vinaigrette

For Miso-Shallot Vinaigrette: In blender, combine miso, shallots, lemon juice, vinegar, sugar, pepper, and sesame oil; blend until smooth. With blender running, add canola oil in steady stream to emulsify. Cover and refrigerate up to 2 weeks.

For Sesame-Crusted Salmon: Sprinkle salmon with salt and black pepper. Spread sesame seeds on plate. Press both sides of each piece of salmon into seeds to coat.

In non-stick 10-inch skillet, heat oil over medium-high heat until hot. Add salmon; cook 4 to 6 minutes or until seeds are golden and salmon just loses its pink color throughout, turning salmon over once.

In large bowl, toss salad greens with tomatoes and 1/3 cup Miso-Shallot Vinaigrette. Divide salad among dinner plates; top with salmon.

* Togarashi is a spice blend available at most Asian grocery stores.

Recipe Source: Ming Tsai