Salmon Teriyaki Salad
I am a lover of all foods that are Asian inspired. I have been seeing salmon salads all over restaurant menus lately so I decided to give one a try myself. This recipe definitely did not disappoint. This salad is full of so many healthy nutrients- the salmon packs a dose of healthy fats, omega-3, and protein. The edamame adds even more protein and lots of fiber! This salad is packed with veggies, and it probably my favorite salad that I have made to date. Sometimes after eating salads for dinner, I don’t quite feel satisfied, but this one left me perfectly full and energized.
Do you ever feel disappointed after ordering a salad at a restaurant and it is just “blah”? I feel like that happens to me all the time. I almost always order a salad when I go out to eat and am often unimpressed. I usually leave thinking that I could have made the same thing for way cheaper. I guess that is the frugal-ness in me. I hate to spend $17 for a salad at a restaurant that doesn’t taste any better than the ones I make myself! If you want the restaurant taste of a salad without the crazy high cost- this is the salad for you!
This salad is topped with roasted edamame, carrots & green peppers, bean sprouts, and of course salmon! This salad was super easy to prepare and is a perfect week night dinner. It will provide you with sufficient energy to power through the rest of your night without wanting to dive head first into a box of cookies.
Ingredients (just double/triple, etc. ingredients if making for more people)
For one serving:
3 oz salmon
3 cup spring mix lettuce
1/4-1/3 cup frozen edamame
1/3 medium green pepper
1 large/ 2 small full size carrots
Teriyaki Marinade – I used Kikkoman Brand
Annie’s Sesame Dressing
Place your piece of salmon in either a plastic baggie or seal-able container and pour the marinade over it. Allow to marinate in the refrigerator for at least 2 hours. I put mine in the fridge when I left for class in the morning and allowed it to marinate all day.
When you are ready to eat, take out the salmon from the fridge and prepare it as you choose! I made mine by baking it in the oven on 350 for about 18 minutes, and then broiled it for 2-3 minutes after that. I love broiling fish for the last couple minutes while it cooks because it makes it nice and crispy on the outside while staying flaky on the inside.
While the salmon is cooking, chop up the green pepper and carrots into small pieces. The carrots cook best if they are in small chunks, so make sure to chop them up small! Add the frozen edamame to the pan as well.
Cook the vegetables until they have a “fire roasted” appearance. These vegetables were inspired by Panera’s Thai Chicken salad which has fire roasted red pepper, edamame, and carrots on it as well. I love the way the flavors from the vegetables come through when they are cooked like this.
When the vegetables are just about done, toss some spring mix in a bowl, top with the vegetables, salmon, and bean sprouts.
Salad pre-bean sprouts. Add the sprouts and top with Annie’s Asian Sesame dressing. I love Annie’s Dressings because they are made with healthy, natural, and organic ingredients, not to mention that they are super tasty! And the finished product!
What is your favorite type of salad? What is your favorite restaurant/ to-go food salad?? Mine is Panera’s Thai Chicken salad!