Friday, July 2, 2010
0 Recipe #129: Teriyaki Salmon Salad
This is one of my favorite salads. The teriyaki sauce/marinade ( 照り焼き ) in this recipe will be especially fresh & delicious, since it's made from scratch. :) Like so many other recipes on this blog, it's a very quick & easy recipe to make.
Teriyaki Salmon Salad
2 1/2 Tbsp. soy sauce
1 tsp. sesame seed oil
1 tsp. rice wine vinegar
1 Tbsp. lemon juice
2 tsp. honey
1/8 tsp. red chili pepper flakes
2 Tbsp. shallot
2 tsp. garlic
1 tsp. ginger
1 tsp. sesame seeds
5 oz. mixed greens, or 1 heart of romaine lettuce, roughly chopped crosswise
1 7 oz. can boneless, skinless salmon (packed in water), or 7 oz. raw salmon fillet
1 c. cucumber, sliced crosswise into rounds (& then quartered, if desired)
1/2 c. mushrooms (any variety - shiitake, oyster, white "Baby Bella", etc.), thinly sliced
1/3 c. carrots, peeled & shredded
2/3 c. scallions (about 2 scallions), sliced crosswise into thin rounds
Directions: Mix together marinade ingredients in a small bowl & then pour into a Ziploc bag. Add the can of salmon & all of its juices/liquid or the raw salmon fillet, into the Ziploc bag. Seal & shake or swirl Ziploc bag's contents to mix together. Let salmon marinate in the fridge for at least an hour before serving, but preferably closer to 3 hours. Make salad & put in the fridge while salmon marinates. If you're using the fillet, grill salmon either on an outdoor gas or charcoal grill (on a slotted metal/aluminium pan) until center of salmon turns an opaque, light pink color but is still tender & flakes easily with a fork, about 5-7 minutes per side on medium heat. Right before serving, place salmon over salad & serve.
Yield: Serves 2.