Description
A refreshing salmon salad with teriyaki flavor and nutritious ingredients.
Ingredients
Scale
- 1 pound salmon
- 4–6 tablespoons teriyaki sauce
- 3/4 cup sour cream OR Greek yogurt
- 1 tablespoon mayonnaise (optional)
- 1 tablespoon BBQ sauce
- 1/2 tablespoon soy sauce (or more to taste)
- Sriracha, sambal oelek OR red pepper paste (to taste)
- salt & pepper (to taste)
- 1 avocado (diced)
- 1 mango (diced)
- 1 English cucumber (diced)
- 1 cup edamame (prepared according to package directions and cooled)
- 2 tablespoons chopped herbs (such as parsley, cilantro, basil or mint)
- fresh lime juice (to taste)
- toasted sesame oil OR olive oil (to taste)
- shredded red cabbage
- cooked rice
Instructions
- Before you begin: Don’t forget to cook your rice and shred some red cabbage!
- Salmon: Preheat the oven to 425°F. Place the salmon on a sheet pan and brush with teriyaki sauce. Set aside to marinate until the oven is hot. When ready, bake the salmon until it’s opaque and flakes easily – about 12 to 20 minutes, depending on the thickness and if you’re using a slab of salmon or individual filets.
- Sauce: Combine all ingredients for the sauce in a small bowl. Place in the fridge until ready to use.
- Salad: Add the avocado, mango, cucumber, edamame and herbs to a medium bowl. Add lime juice, oil and salt to taste. Toss to combine.
- Serve: Divide the red cabbage and cooked rice between 4 bowls. Arrange the salmon on top, add salad and sauce to taste.
Notes
- Note 1: Salmon is a rich source of omega-3 fatty acids.
- Note 2: Teriyaki sauce can vary in sweetness, adjust to taste.
- Note 3: Baking time may vary based on the thickness of the salmon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg