Monday, January 11, 2016
Teriyaki Salmon Salad Recipe
I was in the mood to cook, but not in the mood to shop for groceries. What's that saying? Necessity is the mother of invention? It was necessary that we had dinner, so I had to invent with what was on hand.
We were both very pleasantly surprised.
Teriyaki Salmon Salad
thinly sliced green cabbage
thinly sliced green onions
2 lime wedges
Divide cabbage and green onions between 2 plates. Make a little nest in the center. Squeeze lime juice over each cabbage nest.
about 1 cup of cooked quinoa (I had some frozen in the freezer)
1 cup chicken broth
a handful of chopped sundried tomatoes (I had some dehydrated from summer)
1/2 chopped onion
dash of garlic powder, black pepper, and cayenne
Mix all ingredients and warm in saucepan. After the salmon is done, put one scoop of quinoa on each plate beside the cabbage nest.
frozen full-size green beans (we love the Costco frozen green beans)
Bring pan of water to boil. Add green beans. Cook until done to your liking. Drain. Place a serving on each plate beside the cabbage nest. Originally I was going to chop them into smaller pieces and mix them with the cabbage, but it looked prettier this way.
thawed salmon (we had one piece, so we split it)
thinly sliced onion
teriyaki sauce (we like Yoshida's, though it's a bit salty)
Saute salmon in olive oil with onions. Saute until cooked through and crispy on the outside (we like a little crust). Add teriyaki sauce and bring to a bubbling boil. It doesn't take very long at all.
Place 1/2 of the salmon on each plate in the cabbage nest. Spoon onions and teriyaki sauce over salmon, cabbage, and green beans. Serve immediately.
This was so good! I can't wait to make it again.