This salad is a story about two meals . . . Dinner and "you can't believe they're leftovers" lunch the next day :).
I have a homemade teriyaki sauce that is to die for. I use it on everything Asian influenced including salmon, cod, and fried rice. So the next time you're craving salmon, here's what to do . . . Grab some cold water, wild caught (no color added) salmon. Marinate your salmon overnight and cook it with some chopped green onions on top. Enjoy your salmon for dinner, then use the leftovers/extra for this salad for lunch!
Teriyaki Salmon Cucumber Salad
GLUTEN FREE, DAIRY FREE
active time: 10 min
total time: overnight (to marinate salmon)
- 2 Tablespoons black or white sesame seeds
- 2 cucumbers, spiraled or julienned
- 1 small head romaine lettuce, chopped/shredded
- 1 small head bok choy, chopped/shredded
- 3 scallions, thinly sliced
- handful of fresh cilantro, chopped
- 9 oz teriyaki salmon, cooked and shredded
- 1/2 avocado
SESAME SALAD DRESSING
- 5 Tablespoons sesame oil or extra virgin olive oil
- 2 Tablespoons toasted sesame oil
- juice of 1 lime or 3 Tablespoons lemon juice
- 2 teaspoons raw runny honey
- 1 teaspoon tamari
TERIYAKI SAUCE FOR SALMON
- 1/2 cup Tamari Soy Sauce (gluten free)
- 1/2 cup maple syrup
- 1 clove garlic
- 1 inch fresh ginger
- Marinate salmon in teriyaki sauce overnight.
- Bake salmon at 400 degrees until cooked through (about 15 min). *Optional: for added flavor, bake salmon with chopped green onions covering top.
- Shred or chop salad for salad.
- Gently toast sesame seeds in a dry pan until fragrant. Set aside.
- Whisk all salad dressing ingredients together.
- Add lettuce, boy choy, scallion and cilantro to a large bowl. Pour dressing over and toss until mixed through.
- Top with teriyaki salmon, sesame seeds, and sliced avocado.
Recipe inspiration for green salad: The Art of Eating Well: Hemsley + Hemsley