Teriyaki Salmon Salad
If you’re looking for an easy, go-to meal - we think you’re going to love this teriyaki salmon salad! This salad is loaded with broiled salmon, carrots, almonds, and a quick teriyaki dressing.
Servings: 4
Equipment
- Sheet pan
- Lettuce Spinner
- Vegetable Grater
- Mason Jar/Salad Dressing Container
Ingredients
- 1/4 cup sliced almonds
- 4 4-oz salmon filets
- Salt and pepper to taste
- 1 9-oz package chopped lettuce mix
- 1 cup shredded carrots
- 3 green onions thinly sliced
- Sesame seeds to serve
For the Dressing
- 1/4 cup olive oil
- 3 tablespoons rice wine vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons reduced-sodium teriyaki sauce
- 2 teaspoons sesame oil
Instructions
- Preheat the oven to 350 degrees F. Toast sliced almonds by arranging on a sheet pan and bake for 6-8 minutes, just until they smell fragrant. Let cool.
- Divide lettuce, carrots, green onions and toasted almonds evenly between 4 large salad bowls.
- In a mixing bowl, whisk together rice wine vinegar, teriyaki sauce, sesame oil, brown sugar and olive oil to create a dressing.
- Preheat broiler to High. Season salmon with a generous amount of salt and pepper and place on a broiler pan or heavy sheet pan. Place on the second oven rack from the broiler and cook for 8-10 minutes or until flaky.
- Place one cooked salmon filet atop each salad and serve drizzled with the dressing and sesame seeds.
Nutrition
Serving: 1g | Calories: 455kcal | Carbohydrates: 11g | Protein: 28g | Fat: 33g | Fiber: 3g