Salmon is a weekday staple for us, so I’m always looking for ways to switch it up and use new flavors. A little teriyaki glaze and a bright, crunchy salad made for a seriously game-changing meal this week.
Major bonus: leftover thai salad makes an excellent less sad desk lunch. Just save some dressing to take to work.
The dressing is arguably one of the best parts of the meal – I even topped the salmon with it. Will definitely be using the recipe for future salads. Also, the salmon is baked (my weeknight go-to) making the recipe super easy.
TY’s Thai Salad
Oh, did I forget to mention this is Trisha Yearwood’s salad recipe? Definitely a keeper.
- 1 head Napa cabbage, shredded
- 1 head red cabbage, shredded
- 1 large cucumber, julienned
- 1 10oz bag shelled edamame, cooked
- 2 carrots, peeled and grated
- 2 green onions, finely sliced
- 2 cups olive oil
- 1 1/2 cups finely chopped fresh cilantro
- 1/4 cup of agave light (original recipe calls for 1 cup of sugar, but I subbed agave!)
- 1/2 cup champagne vinegar (I added this because I don’t like my dressings too sweet…it turned out amazing)
- 2 cloves garlic, minced
- Juice of two limes
- Salt and pepper to taste
- 1 avocado, peeled and sliced
- Combine olive oil, cilantro, agave, champagne vinegar, garlic, lime juice, salt and pepper in a large blender and blend until smooth. You can also do this a day or two beforehand to make for easier prep!
- In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
Teriyaki Baked Salmon in Foil
I’ll be honest, I was tired this week and bought my teriyaki glazed salmon at Whole Foods (gasp!) However, this recipe is by Chef Savvy is AWESOME and can be found in full here! I edited it just a tad.
And if you’re buying your salmon pre-glazed like me, my favorite baked salmon recipe is The Pioneer Woman’s (Put salmon in a cold oven, set the temperature at 400 degrees and set the timer for 25 minutes – perfect every time.)
- Salmon filets, skin on
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- 1/4 cup soy sauce
- 2 tablespoons water
- 1/2 tablespoon honey
- 1/2 tablespoon light brown sugar
- 1/2 teaspoon ginger, minced
- 1 teaspoon cornstarch
- 1 tablespoon water
- Preheat oven to 400 degrees.
- To make the sauce, add oil and garlic to a medium saucepan and cook for a minute or so.
- Add in soy sauce, water, honey, brown sugar and ginger. Bring to a simmer and cook for two minutes.
- In a small bowl, mix together the cornstarch and water until combined. Slowly add this to the teriyaki sauce and whisk until the sauce has thickened. The sauce should be thick enough to coat the back of the spoon.
- Line out 2-4 sheets of aluminum foil (depending on how many filets your making) and lightly oil each. Place a salmon filet onto each piece of aluminum foil and cover the salmon with the teriyaki sauce.
- Fold up the edges of the foil and place wrapped salmon filet on top of a baking sheet.
- Place in the oven and cook for 12-15 minutes, or until the fish is fully cooked.
- Take out of the oven and remove the skin from each salmon filet. The skin should be very easy to peel off.
Plate the thai salad and top with salmon filets. Drizzle with the cilantro lime dressing and garnish with sliced avocado.