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

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.

Quinoa:
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.

Green Beans:
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.

Salmon:
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)
olive oil

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.

Salmon in Parchment Paper Packets ~ Recipe

Look what delicious-ness came about when I decided to experiment with cooking in parchment paper folded packets! The salmon was super moist and tasty. I think this will stay on our repeat menu list. Enjoy.

Salmon in Parchment Paper Packets

Ingredients:

~ 2 salmon fillets (or however many you need for your household)

~ thinly sliced yellow squash

~ thinly sliced red and yellow peppers

~ diced green peppers

~ thinly sliced onions

~ Mrs. Dash

~ pepper

~ olive oil

Directions:

1. Preheat oven to 350 degrees.

2. Cut squares of parchment paper, making them large enough so there is extra paper for folding and forming a packet.

3. Place each salmon fillet on a piece of parchment paper.

4. Layer squash, peppers, and onions on each salmon fillet.

5. Drizzle a small amount of olive oil over veggies and sprinkle with black pepper and Mrs. Dash. Fold parchment paper closed over the top of the fish and vegetables, making sure no holes are left for steam and juices to escape. (See photo.) Place on a cooking sheet or large casserole dish.

6. Bake uncovered for about 45 minutes.

7. Serve with your choice of sides. Be careful when you open the steaming hot packets!

We just ate the salmon out of the packets, which worked fine. I think I will experiment with other vegetables like cherry tomatoes, thinly sliced potatoes, broccoli, fresh peas - almost anything!

Actually, this is sounding pretty good for dinner. Maybe the chicken will have to wait.