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–+ servings

Teriyaki Salmon Salad

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Servings 1 Serving

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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