Teriyaki Salmon Salad

Yield

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

kikkoman products used:

Teriyaki Baste & Glaze Rice Vinegar Sesame Oil (Non-GMO)

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ingredients

¼ pound salmon filet
2 tablespoons Kikkoman® Teriyaki Baste & Glaze
3 tablespoons Kikkoman® Rice Vinegar
2 tablespoons Kikkoman® Sesame Oil
2 teaspoons sugar
1 tablespoon chili crisp (optional for spicy flavor)
½ cup green onions, chopped
½ cup corn kernels
½ avocado
5 cups salad greens

directions

Start with preparing your dressing by putting the teriyaki, rice vinegar, sesame oil, and sugar (and optional chili crisp) into a small bowl. Stir the ingredients together.
Line your baking sheet with foil and put salmon on top.
Use 2 tablespoons of the dressing to coat your salmon.
Cook the salmon for 20 minutes at 350°F.
Place your green onions, corn, avocado, and salad greens into a bowl.
Add remaining dressing to the bowl and toss.
When the salmon is finished cooking, add it on top of the salad.

Recipe created in partnership with Sarah Kim at @hoemgirll.

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Teriyaki Salmon Salad

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