Teriyaki Salmon Salad

It’s hot where I live. The kind of heat that makes you want to stay indoors in the day and eat ice.  It’s the kind of weather that was made for salads…fresh greens, garden ripe veggies, and a choice protein. In this case, fresh salmon fillets.

Teriyaki Salmon Salad
Serves 2

1T Dijon mustard
1T dry white wine*
1T low-sodium teriyaki sauce
1t low-sodium soy sauce**
1t honey 
1t lemon juice
1/2t garlic powder
1/4t white pepper
2 skinless, boneless salmon fillets, about 6 oz each
2C field greens
1/4C red onion, thinly sliced

Preheat your oven to 350. In a medium bowl, combine the mustard, wine, teriyaki sauce, soy sauce, honey, lemon juice, garlic powder and white pepper. Stir to combine completely.

Place the salmon in the bowl and coat thoroughly. Place the salmon in a baking dish and pour remaining liquid over the fish, then place in oven. Bake for 10-12…don’t overbake.

Arrange about a cup of fresh greens on a dinner place, and place the salmon, either whole and in chunks, on top of the greens. Sprinkle the red onion over the plate as a garnish; serve.

Calories: 256; protein: 39g, sodium: 559mg, carbs: 8g, fat: 7g

* the original recipe calls for “cooking wine”. Don’t buy this. The wine you cook with should be the same wine you drink

** Once hard to find, low-sodium soy sauce is now readily available. There’s very little difference in the taste of this versus it’s more salty option, making this a smart buy.

Recipe, courtesy of “Diabetes Cooking for Dummies”
Photo, courtesy of 911bodyrescue.com

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2012

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