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Teriyaki Salmon Salad with Strawberry Almond Dressing - easy meal ready in 45 minutes! #glutenfree
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Servings: 4 Servings
Author: Lisa Lin

Summer Teriyaki Salmon Salad

Prep Time10 mins
Cook Time25 mins
Total Time35 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!