- Add ingredients for dressing to a small jar and secure lid. Shake well to combine. Refrigerate until serving.
- Slice salmon into bite sized cubes and add to a shallow dish. Pour ¼ cup teriyaki takumi sauce over salmon cubes and gently stir to coat. Marinate for 30 minutes.
- Heat 2 tablespoons of olive oil over medium heat in a medium skillet for 30 seconds. Using tongs, add salmon to hot oil and sear for 3-4 minutes on each side, until center is cooked through.
- Transfer salmon to a plate and brush with remaining 2 tablespoons of teriyaki takumi sauce.
- Assemble shredded cabbage, bell pepper, cucumber, mandarin oranges and green onion in a large bowl or platter. Pour dressing over salad and top with warm salmon, cilantro and cashews.
Teriyaki Takumi Salmon Salad
Yield
Serves 4
Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
kikkoman products used:
ingredients
½ pound salmon fillet, skin removed
2 tablespoons olive oil
¼ cup + 2 tablespoons Kikkoman® Teriyaki Takumi, Original
4 cups shredded Napa cabbage
½ cup julienned red bell pepper
1 cup English cucumber, lightly peeled and sliced into half moons
1 cup canned mandarin oranges, drained
2 tablespoons chopped green onion
2 tablespoons chopped cilantro
¼ cup chopped roasted cashews
For Dressing
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon agave nectar or honey
½ teaspoon salt
⅛ teaspoon cracked black pepper
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
