Teriyaki Salmon Salad
Servings
2Serving size
about 1 cupThis recipe can be multiplied. Note that cooking time includes the initial chilling time of the salmon. Cooking the salmon ahead will cut the cooking time significantly. This recipe makes good leftovers and will keep well, refrigerated, 2-3 days. Serve with a 2-ounce whole grain or gluten-free roll, or in a sandwich.
Ingredients
| 1 tsp. Olive oil |
| 6 Ounces Fresh atlantic salmon (skinned) |
| 1/4 medium Avocados, raw |
| 2 tsp. Teriyaki Sauce, Reduced Sodium (or gluten-free teriyaki sauce) |
| 1 tsp. Sesame oil |
| 1 Large stalk Celery, raw (finely diced) |
| 1 medium Green onions (finely diced) |
| 1 to taste Black pepper |
Instructions
When the oil is hot add the salmon and cook on each side for about 6 minutes.
Remove the salmon to a paper towel on a plate and chill.
Place the avocado, teriyaki sauce, sesame oil and pepper in a bowl.
Using a fork, blend until smooth.
When the salmon is chilled, use a fork to flake into medium pieces.
Add the flaked salmon to the sauce. Fold together until well blended.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Every kitchen should have low sodium teriyaki sauce on hand. It is so versatile and works with chicken, fish or red meat. You can use it in salads like this or as a quick marinade for steak on a busy weeknight. The one key is to use it sparingly. The sauce can easily overpower almost any recipe, so start low and add more slowly as needed.