Teriyaki Salmon Salad
Teriyaki Salmon Salad
Ingredients
Teriyaki Salmon Salad
- 1 Salmon Fillet
- 4 Cups Greens butter/romaine
- ½ Cup Avocado Mayo
- 2 Tablespoons Teriyaki Sauce see recipe below
- ¼ Cup Dill fresh + chopped
Teriyaki Sauce
- ½ Cup Coconut Aminos
- 2 Cups Water
- 1 Teaspoons Ginger fresh + minced
- 1 Teaspoons Garlic Powder
- 10 Teaspoons Coconut Sugar
- 2 Tablespoons Honey
- 2 Tablespoons Cornstarch
- 1 Cup Cold Water
Instructions
Teriyaki Salmon Salad
- Preheat oven to 350*. In an appropriately sized bowl, add avocado and teriyaki; enough to make the mayo look like creamy coffee color. Spread the mayo evenly over the salmon so it generously coats them. Add dill on top. Cook for 12-14 minutes. Serve atop a bed of greens.
Teriyaki Sauce
- In a cup or small bowl, combine ½ cup cold water with cornstarch, stir and dissolve. Set aside. In a sauce pan, combine the coconut aminos, 1 cup water, ginger, garlic powder, coconut sugar, honey. Bring to a boil, stirring consistently. Boil for 3-5 minutes, add cornstarch/water mixture and boil for another 3-5 minutes until desired thickness. Remove from heat and let cool.
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