As the days get warmer I find myself turning to salads more often. Add a bit of meat to a salad and you have a nice light meal. One of my favorite meats is salmon and one of my favorite ways to cook it is teriyaki style. I thought that a spinach salad with asparagus and salmon teriyaki would make a nice meal. This would be a great way to use up any leftover salmon teriyaki that you might have. I rarely find myself with leftover salmon teriyaki though and this dish was well worth the effort of cooking the salmon. I dressed the salad with a simple teriyaki based dressing and I filled the salad out with vegetables that I had on hand.
Teriyaki Salmon and Asparagus, Spinach Salad
- 1/4 cup teriyaki sauce
- 1 serving salmon (deboned)
- 1 handful asparagus
- 1 tablespoon teriyaki sauce
- 1 teaspoon honey
- 1 teaspoon ginger (grated)
- 1 clove garlic (grated)
- 1 lime (juice and zest)
- 1 teaspoon sesame oil
- 2 handfuls baby spinach
- 1 handful grape tomatoes
- 1 handful cucumber (sliced)
- 1 handful peas
- 1 green onion (sliced)
- sesame seeds (toasted)
- Place the teriyaki sauce and the salmon in a ziplock bag and let marinate in the fridge for a 30 minutes to a few hours.
- Cook the salmon in a preheated oven set to broil for 5-10 minutes. Pour some of the marinade over the salmon several times while cooking.
- Let the salmon cool.
- Steam the asparagus until just tender.
- Run the asparagus under cold water to stop the cooking process.
- Mix the teriyaki sauce, honey, ginger, garlic, lime juice, lime zest and sesame oil in a small bowl.
- Assemble salad and top with flaked teriyaki salmon and pour teriyaki dressing on.