Teriyaki Salmon Salad with Citrus Dressing |
Teriyaki Salmon Salad with Citrus Dressing
Ingredients
- 16 ounces Salmon (cut into four filet's)
- 1/4 Cup Soy Sauce
- 1/4 Cup Teriyaki Sauce
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Honey
- 2 Teaspoons Sesame Oil
- 4 Cups Spring Mix/Spinach Salad or your favorite Green Salad
- 1 Cucumber
- 1 -2 Tablespoons Avocado
- 1/2 Cup Grape Tomatoes
- 1/2 Cup Strawberries
- 1 Orange (segmented)
- For the Dressing:
- 2 - 3 Tablespoons Orange juice (squeeze all the juice from the leftover orange when segmenting)
- 4 Tablespoons Olive Oil
- 2 Teaspoons Sesame Oil
- 1 Clove Garlic
- 2 Tablespoons Honey
- For Garnish:
- 2 Tablespoons Pine nuts (or your favorite nut)
- Mix the soy sauce, Teriyaki sauce, brown sugar, honey and sesame oil in a shallow dish or even better a Ziploc bag.
- Place the Salmon filet's into the marinade and coat well.
- Let marinate 20 minutes or up to several hours.
- Pre-heat the oven to 425 about 10-15 minutes before you want to cook your salmon.
- Peel and segment the orange. Squeeze the juice from what is left of the orange into a small mixing bowl.
- Add the olive oil, sesame oil, honey and garlic and whisk well. Set aside.
- When your oven is at temperature, place your Salmon filet's on a baking tray lined with parchment paper. You could also use aluminum foil but you will need to lightly grease the foil so the Salmon does not stick.
- Cook for 20 - 25 minutes but do not over cook.
- While the fish is cooking, assemble the salads.
- Divide the salad greens evenly on two or four plates.
- You will note I made two salads from the above ingredients but you could easily make it into four servings.
- Distribute the cucumbers, grape tomatoes, strawberries, and orange segments among the plates.
- Toast the pine nuts in a dry pan for 3-4 minutes until just golden.
- Remove the salmon from the oven and let rest 5 minutes.
- Place the salmon on top of the salads, add the dressing and top with the toasted pine nuts. Afiyet Olsun! Hope you enjoy!
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