Bold with flavor and healthy as well!!
What you'll need:
1/4 cup sliced almonds
1 (9-oz) package chopped lettuce mix
1 cup shredded carrots
3 green onions, thinly sliced
3 tablespoons rice wine vinegar
2 tablespoons reduced-sodium teriyaki sauce
2 teaspoons sesame oil
2 tablespoons light brown sugar
1/4 cup olive oil
4 (4-oz) salmon fillets
salt and pepper to taste
1/4 cup sliced almonds
1 (9-oz) package chopped lettuce mix
1 cup shredded carrots
3 green onions, thinly sliced
3 tablespoons rice wine vinegar
2 tablespoons reduced-sodium teriyaki sauce
2 teaspoons sesame oil
2 tablespoons light brown sugar
1/4 cup olive oil
4 (4-oz) salmon fillets
salt and pepper to taste
How to cook it:
1) Preheat oven to 350 degrees F. Toast sliced almonds by arranging on a sheet pan and baking 6-8 minutes, just until they smell fragrant. Let cool.
1) Preheat oven to 350 degrees F. Toast sliced almonds by arranging on a sheet pan and baking 6-8 minutes, just until they smell fragrant. Let cool.
2) Divide lettuce, carrots, green onions and toasted almonds evenly between 4 large salad bowls.
3) In a mixing bowl , whisk together rice wine vinegar, teriyaki sauce, sesame oil, brown sugar and olive oil to create a dressing.
4) Preheat broiler to High. Season salmon with a generous amount of salt and pepper and place on a broiler pan or heavy sheet pan. Place on the second oven rack from the broiler and cook 8-10 minutes or until flaky.
5) Place one cooked salmon fillet atop each salad and serve drizzled with the dressing.
Prep Time: 20 min Cook Time: 10 min Serves: 4
Calories: 455 Fat: 33g Protein: 28g Carbs: 10.5g Fiber: 2.5g
Enjoy!
