We've all been there – standing in front of the fridge, scanning the shelves, wondering what to make for dinner that's both tasty and healthy.
The usual suspects start to feel boring, and you're craving something new and exciting to satisfy your taste buds.
Bursting with a delightful balance of flavors and textures, this dish is sure to transform your weeknight dinners into a vibrant, nutritious, and downright irresistible affair.
Origins
Teriyaki is a Japanese cooking technique that involves grilling or broiling food with a glaze of soy sauce, sugar, and mirin.
The word "teriyaki" itself comes from two Japanese words: "teri," meaning luster, and "yaki," meaning grilled.
This ancient method has been adapted for many dishes worldwide, and my Teriyaki Salmon Salad is no exception.
The combination of flavors from Asia and the refreshing crunch of a fresh salad creates a harmonious and delicious culinary experience.
Why You Will Love This Teriyaki Salmon Salad Recipe
- This recipe is perfect for those who want a low-maintenance, healthy, and tasty meal.
- The marinade is simple to make, and the oven method saves you from a messy stovetop experience.
- The oven-baked salmon method is less messy and time-consuming, while the Asian-inspired salad adds a refreshing crunchiness to the dish.
- The dish is packed with flavor, nutrients, and a satisfying crunch from the salad.
Tips
- Marinate the salmon for at least an hour or overnight for the best flavor.
- To make the dish even healthier, opt for wild-caught salmon, which has more nutrients and fewer contaminants.
- Turn on the top grill for the last 10 minutes of cooking time to get a nicely browned crust.
- You can toast the slivered almonds in a dry pan over medium heat, regularly tossing them until golden brown.
- Dress the salad just before serving to maintain its crunchy texture.
Ingredients
For the Salmon:
- salmon fillets
- soy sauce
- water
- garlic, minced
- fresh ginger
- honey, maple syrup, or agave nectar
- toasted sesame oil
- rice vinegar
For the Salad:
- Chinese cabbage (wombok)
- slivered almonds, toasted
- onions
For the Dressing:
- soy sauce
- honey, maple syrup, or agave nectar
- rice vinegar
- sesame oil
- olive oil
Serving Suggestions
Serve atop the salad for a light and satisfying meal, or pair it with steamed rice, quinoa, or a side of sautéed spinach for a heartier option.
For a complete list of what to serve with Teriyaki Salmon, check my article here with over 20 side dishes.
Substitutions
- If you can't find Chinese cabbage, substitute it with Napa or regular cabbage.
- Coconut aminos can be used as a soy sauce alternative for a gluten-free and soy-free option.
- Swap out honey for maple syrup or agave nectar if desired.
Equipment
- Baking dish
- Whisk
- Oven
- Large mixing bowl
- Jar for dressing (optional)
FAQs
Q: Can I use frozen salmon?
A: Yes, you can use frozen salmon. Just make sure to thaw it completely before marinating.
Q: What if I don't have rice vinegar?
A: You can substitute apple cider vinegar or white wine vinegar.
Q: How long can I store the leftovers?
A: You can store the leftover salmon in an airtight container in the refrigerator for up to 3 days. Keep the salad and dressing separate until you're ready to serve.
📖 Recipe
Teriyaki Salmon Salad
Ingredients
For the Salmon:
- 4 salmon fillets
- 3 tablespoon soy sauce
- 5 tablespoon water
- 2 cloves garlic minced
- 2-3 slices fresh ginger
- 1 tablespoon honey maple syrup, or agave nectar
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
For the Salad:
- ½ Chinese cabbage wombok, shredded (about 4 cups)
- 1 cup slivered almonds toasted
- 6 spring onions sliced
For the Dressing:
- 2 tablespoon soy sauce
- 1 tablespoon honey maple syrup, or agave nectar
- 3 tablespoon rice vinegar
- ¼ tablespoon toasted sesame oil
- 1 tablespoon olive oil
Optional Ingredients:
- 1 tablespoon sesame seeds for garnish
- 1 tablespoon chopped fresh cilantro for garnish
- 1 red bell pepper thinly sliced
Instructions
- In a baking dish, whisk together soy sauce, water, minced garlic, ginger slices, honey (or alternative sweetener), toasted sesame oil, and rice vinegar to create the salmon marinade.
- Place the salmon fillets into the marinade, turning them once or twice to ensure they're fully coated. For best results, use skinless fillets.
- Cover the baking dish with plastic wrap and refrigerate for at least 1 hour or overnight to allow the flavors to meld.
- Preheat your oven to 400°F (200°C). Remove the plastic wrap from the baking dish and place the salmon in the oven.
- Bake for 20-25 minutes. To achieve a beautiful, golden-brown crust, activate the top grill or broil setting during the final 10 minutes of cooking.
- While the salmon cooks, combine the shredded Chinese cabbage, toasted slivered almonds, and sliced spring onions in a large mixing bowl. For extra flavor and texture, feel free to add optional ingredients like sesame seeds, cilantro, or red bell pepper.
- Prepare the dressing by mixing soy sauce, honey (or alternative sweetener), rice vinegar, toasted sesame oil, and olive oil in a jar. Close the lid and shake well to combine.
- Drizzle the dressing over the salad just before serving and toss gently to coat.
- Once the salmon is cooked, remove it from the oven and serve alongside the salad, drizzled with the remaining cooking sauce. Enjoy your delicious and healthy Teriyaki Salmon Salad!
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