Summer Teriyaki Salmon Salad

Every once in a while, I like to ask my non-food blogger friends (I was about to call them “normal friends,” but that’s just weird) that if I could cater my blog content to them in any way, what would that look like? Their answer is always the same:

“I want to cook more at home, but I’m never prepared during the week. I wish there was some sort of guide with easy recipe ideas for dinner and a full shopping list so that I know exactly what to buy and how much. I hate buying something and only end up using very little of it.”

Well, wouldn’t it be cool if I came up with some sort of guide around this?

That’s exactly what I’m doing! Next month, I’m launching a four-week meal planning challenge and I want YOU to be a part of it! Every Friday, I’ll send you recipes for the following week, along with a shopping list. Most of the recipes will be ready to serve 45 minutes, and they’re all made with easy-to-find ingredients. The best part is that it’s all FREE! {UPDATE: The four-week challenge is over}

My goal for this challenge is to show you how easy it is to prepare healthy meals in less time than it takes to order takeout. (I swear, every single time I order food to be delivered to me, it takes over an hour.) This isn’t about weight loss—it’s about eliminating all that stress that goes along with wondering what to cook for dinner. Plus it would be fun for all of us to just cook together! If you are up for it, sign up here! {UPDATE: The four-week challenge is over}

Now, on to this salad. Not long after I developed the recipe for my shrimp spring rolls, I used the strawberry almond sauce as a dressing for a salad, and it tasted AMAZING. I made the salad into a meal by adding roasted potatoes and baked salmon, and all the flavors paired so well together. Honestly, I couldn’t stop talking about how delicious the salad tasted, until my husband interjected, “It’s good. I get it.”

Message communicated.

MASTERING MY MISTAKES / COOKING NOTES

• Line baking sheet for the salmon: Make sure you line your baking sheet for the salmon! The teriyaki sauce will drip to the bottom of the baking sheet and will burn. To make cleanup easier, line the baking sheet.

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Servings: 4 Servings

Author: Lisa Lin

Summer Teriyaki Salmon Salad

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Ingredients

Roasted Potatoes

• 1 pound (450g) yukon potatoes, scrubbed and chopped to 1/2-inch cubes
• 1 tablespoon olive oil
• salt and pepper

Teriyaki Salmon

• 1 pound (450g) salmon, sliced into 1/4-pound pieces
• kosher salt
• 1/4 cup of your favorite teriyaki sauce, or see recipe below

Teriyaki Sauce

• 1/2 cup (120ml) low-sodium tamari (or soy sauce if not gluten free)
• 1/4 cup + 1 tablespoon (75ml) water, divided
• 1 tablespoon mirin, optional
• 3 tablespoons honey
• 1 clove garlic, minced
• 1 teaspoon minced ginger
• 1 teaspoon cornstarch

Salad

• 1 1/2 tablespoons olive oil
• 1 small red onion, diced
• 1 medium zucchini, diced
• 1 cup (140g) corn kernels (fresh or frozen)
• 1/2 cup (70g) peas (fresh or frozen)
• salt
• 6 cups of your favorite salad greens
• [strawberry almond dressing]

Instructions

• Position oven racks to the top third and lower third slots. Preheat oven to 400ºF (205ºC). Line a baking sheet with parchment paper or a silicone mat and set aside.
• Toss potatoes with a tablespoon of olive oil, salt, and pepper. Spread potatoes on baking sheet and place potatoes on the upper third rack. Bake for 20-25 minutes. Season with potatoes with more salt and pepper, if desired.
• If you are making the teriyaki sauce, combine tamari, 1/4 cup water, mirin (if using), honey, garlic, and ginger in a saucepan. Heat over medium heat. In a small bowl, mix cornstarch with a tablespoon of water and set aside. Once the tamari mixture reaches a boil, reduce heat to medium-low and add cornstarch mixture. Let sauce simmer for an additional minute and turn off heat.
• Sprinkle a pinch of kosher salt on top of salmon pieces.
• Line a baking sheet with parchment paper or foil, and place salmon pieces on top. Brush half of the teriyaki sauce on top of salmon. Place baking sheet on lower third rack. Bake for 12 to 15 minutes, depending on the thickness of the fish. Once the fish is done, pull it out of the oven and brush more teriyaki sauce on top. Once salmon is cool enough to handle, use a fork to break it up into flakes.
• Heat 1 1/2 tablespoons of olive oil in a sauté pan. Add onions and cook for about 2 minutes, until the onions start to turn translucent. Add zucchini and a pinch of salt, and cook for 2 minutes. Add corn and peas and cook for another 2 minutes. Add more salt, if desired. Turn off heat.
• To prepare the salad, toss salad greens with potatoes, salmon, and sautéed vegetables with dressing. Serve immediately. If you want to make this salad ahead, don’t toss it with dressing.

Notes

NUTRITION INFORMATION: Makes 4 Servings. Amount Per Serving: Calories: 394, Total Fat 16.5g, Saturated Fat: 2.4g, Sodium: 1500mg, Cholesterol: 50mg, Total Carbohydrate: 37g, Dietary Fiber: 6.5g, Sugar: 9g, Protein 29g

Nutrition

Calories: 394kcal | Carbohydrates: 37g | Protein: 29g | Fat: 16.5g | Saturated Fat: 2.4g | Cholesterol: 50mg | Sodium: 1500mg | Fiber: 6.5g | Sugar: 9g

Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!