teriyaki salmon dinner

Watertown, WI
Updated on Feb 7, 2012

I have tried several variations of teriyaki salmon and this came out the best. The salad came from searching for "super salads" and went really well with the salmon. google pic

Rate
prep time 15 Min
cook time 10 Min
method ---
yield 2 serving(s)

Ingredients

  • SALMON
  • 1/4 cup teriyaki sauce
  • 2 - deboned salmon steaks, single serving size
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1/2 tablespoon toasted sesame seeds
  • SALAD
  • 1 - bunch of asparagus
  • 2 cups baby spinach
  • 2 cups spring salad mix
  • 1 cup grape or cherry tomatoes, sliced in half
  • 1 cup sliced cucumber
  • - handful sweet snowpeas
  • 2 - green onions, chopped
  • 1 - sliced avocado
  • DRESSING
  • 1 tablespoon teriyaki sauce
  • 1/2 tablespoon sesame oil
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon grated ginger
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon minced garlic
  • dash salt and pepper

How To Make teriyaki salmon dinner

  • Step 1
    In a separate ziplock bags, place 1/4 cup teriyaki sauce, 1/2 tsp ginger, 1/2 tsp garlic and 1 piece of salmon. Carefully press out all air and seal. Put in fridge for about 45 minutes to marinate.
  • Step 2
    While salmon is marinating, prepare dressing. Mix all dressing ingredients in a mason jar or other sealable container and shake to mix. Keep in refrigerator until ready to serve.
  • Step 3
    Preheat oven to broil. Cook salmon 10 minutes, occasionally spooning marinade back over the salmon every few minutes while cooking.
  • Step 4
    Prepare salad by tossing spinach and spring salad mix together. Place evenly on 2 plates and top each salad with tomato halves, cucumber, sweet peas, onion and asparagus. Top each salad with salmon, sprinkle with sesame seeds and drizzle with dressing.

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