Learn how to make this Teriyaki Salmon Salad with a seasonal Strawberry Vinaigrette dressing.
I have to take a moment to brag about my husband. The man never complains about the food I make. He may complain about our overflowing pantry and our refrigerator so overpacked that all the groceries don’t fit, but he never complains about the food I place in front of him. As long as food doesn’t go to waste he pretty much gives me free reign over the kitchen.
(for a control freak like my husband, this is not easy)
See, I’ve been on a crazy salad kick lately. It’s the only thing I want to eat. And the rule in the house is, whatever I’m eating, my husband is eating (one day the rule will apply to Octavian, but I’m too much of a pushover and prepare food I know he will eat; in addition to encouraging him to try new). Anyway my husband may not be much of a meat and potatoes kind of guy, but the man hasn’t had a steak or hamburger in months (and months). I doubt he would turn down the offer.
So, thanks, husband.
(Maybe you’ll get lucky and I’ll make a steak salad next) 🙂
Actually, the meals have been planned for the week, so probably not.
This is the first of many salad recipes coming your way, so if you love salads as much as I do, you’re in the right spot.
This salmon salad was surprisingly AMAZING. I knew it would be good, but this was just so much better than good. The salad itself is simple- lettuce, tomato, cucumber, strawberries, avocado and garnished with crunchy almonds and tangy feta. Add the salty, flaky teriyaki salmon and sweet strawberry vinaigrette, and you have yourself the perfect combination of flavors.
Seriously, just think about it.
And, yep, this was actually one dinner that made everyone happy. Octavian inhaled his very own salmon fillet, gobbled up strawberries and even ate some bread (with a very thick layer of butter on top). Did he eat any veggies? No. But I’ll take what I can get.
Teriyaki Salmon Salad with Strawberry Vinaigrette
For the Salmon:
- 1 lb. fresh Salmon with skin on (cut into 2-4 pieces)
- 1/2 cup teriyaki sauce (go with your fav)
- Sprinkle of salt and freshly cracked black pepper
For the Salad:
- 7 cups of your favorite salad greens
- 1 large english cucumber (peeled and sliced into thin rounds)
- 10 ounces cherry tomatoes (halved)
- 1.5 cups strawberries (sliced)
- 1/3 cup slivered almonds
- 1 large ripe avocado (sliced)
- Crumbled feta (for topping)
For the Salad Dressing:
- 1/4 cup olive oil
- 2 cloves garlic (minced)
- 1 large shallot (minced)
- 2 cups strawberries (hulled and chopped)
- 1/4 cup almonds
- 1 tablespoon fresh lime juice (more to taste)
- salt (to taste)
- 1/3 cup water (to reach desired consistency)
- Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.
- Sprinkle each piece of salmon with a pinch of salt and freshly cracked black pepper. Transfer salmon to baking sheet and gently brush the top of each fillet with teriyaki sauce. Place baking sheet on lower third rack and bake for 15-20 minutes, or until salmon is fully cooked (time will vary depending on thickness of fish). When fish is finished cooking, remove from oven and brush with remaining teriyaki sauce.
- While salmon is cooking, prepare your dressing- place all ingredients except salt and water in the bowl of a blender or food processor. Process until smooth. Slowly add water until dressing reaches desired thickness (I add water rather than additional olive oil to keep things on the healthier side). Add salt to taste.
- To prepare your salad, toss greens with cucumbers, tomatoes, strawberries, almonds and avocado. Top with warm salmon (oh my so goooood!), feta cheese and drizzle with dressing.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)