Asian Spinach Salad with Salmon and Edamame

INGREDIENTS

3 tbsp

soy sauce

3 tbsp

rice or white wine vinegar

1 1/2 tbsp

honey

1/3 cup

canola or vegetable oil

1/2

piece fresh ginger, chopped or grated

1/8 tsp

sea kosher salt

turns freshly ground black pepper, plus more for serving

heaping tablespoon sesame seeds

8 cups

baby spinach leaves

2 cups

shelled edamame, cooked

scallions, thinly sliced

12 oz

canned or pouch salmon, drained

1/4 cup

fresh cilantro or parsley, picked apart