While my daughter and I were shopping the other day. We were looking at the packages of salad mix and she was just saying she wished they would have some that was half Spring Mix and half Spinach. I looked down and what did I find? Exactly what she had just said. It was a huge package and since there were not any smaller packages, we went ahead and bought the big one. The salad was so pretty that it deserved to be topped with something wonderful and this Teriyaki Salmon Salad with Citrus Dressing made it look and taste even more amazing. The pine nuts add another dimension to this salad, so please do not leave them out. If you do not have any pine nuts you could substitute almonds, cashews or pecans. Try this recipe – your taste buds will thank you! Afiyet Olsun!
- 16 ounces Salmon (cut into four filet's)
- ¼ Cup Soy Sauce
- ¼ Cup Teriyaki Sauce
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Honey
- 2 Teaspoons Sesame Oil
- 4 Cups Spring Mix/Spinach Salad or your favorite Green Salad
- 1 Cucumber
- 1 Avocado, sliced
- ½ Cup Grape Tomatoes
- ½ Cup Strawberries
- 1 Orange (segmented)
- For the Dressing:
- 2 - 3 Tablespoons Orange juice (squeeze all the juice from the leftover orange when segmenting)
- 4 Tablespoons Olive Oil
- 2 Teaspoons Sesame Oil
- 1 Clove Garlic
- 2 Tablespoons Honey
- For Garnish:
- 2 Tablespoons Pine nuts (or your favorite nut)
- Mix the soy sauce, Teriyaki sauce, brown sugar, honey and sesame oil in a shallow dish or even better a Ziploc bag.
- Place the Salmon filet's into the marinade and coat well.
- Let marinate 20 minutes or up to several hours.
- Pre-heat the oven to 425 about 10-15 minutes before you want to cook your salmon.
- Peel and segment the orange. Squeeze the juice from what is left of the orange into a small mixing bowl.
- Add the olive oil, sesame oil, honey and garlic and whisk well. Set aside.
- When your oven is at temperature, place your Salmon filet's on a baking tray lined with parchment paper. You could also use aluminum foil but you will need to lightly grease the foil so the Salmon does not stick.
- Cook for 20 - 25 minutes but do not over cook.
- While the fish is cooking, assemble the salads.
- Divide the salad greens evenly on two or four plates.
- You will note I made two salads from the above ingredients but you could easily make it into four servings.
- Distribute the cucumbers, avocado, grape tomatoes, strawberries, and orange segments among the plates.
- Toast the pine nuts in a dry pan for 3-4 minutes until just golden.
- Remove the salmon from the oven and let rest 5 minutes.
- Place the salmon on top of the salads, add the dressing and top with the toasted pine nuts. Afiyet Olsun! Hope you enjoy!
