Teriyaki Salmon Salad Bowls
Teriyaki Salmon Salad Bowls are one of our favorite salmon dinners. I start these bowls by steaming asparagus and air frying the salmon. Then, I make a lemon vinaigrette and toss it with spring greens lettuce, avocado, radishes, and tomatoes. Finally, I top the veggies with the salmon that is glazed with Terrapin Ridge Farms Spicy Pineapple Teriyaki Grill and Wing Squeeze. I like this salmon dish for several reasons. First of all, I like how light and healthy these fish bowls are. Secondly, I like that I can make this entire salad-based meal in less than thirty minutes. That makes these salmon bowls great for busy weeknight days. Thirdly, I like that this is a complete meal. No side dishes are necessary. And, lastly, we all love the rich Asian-inspired flavors in these salad bowls.
THE EQUIPMENT I USED
- A Grill Pan- You can cook the salmon in a nonstick grill pan or a nonstick skillet for these Sweet Teriyaki Salmon Bowls.
- Air Fryer- I really like cooking my salmon in the air fryer.
- A Saucepan- Use a saucepan with a tight-fitting lid to cook the asparagus.
THE INGREDIENTS NEEDED FOR TERIYAKI SALMON SALAD BOWLS
- Salmon- My favorite salmon is the Faroe Island salmon. Be sure to use salmon fillets, not steaks. I like to remove the skin before cooking my salmon.
- Teriyaki Sauce- I used the
Terrapin Ridge Farms Spicy Pineapple Teriyaki Grill and Wing Squeeze. - Lemon Juice- Use freshly squeezed lemon juice for the vinaigrette.
HOW I MADE MY SALMON BOWLS
- First, I made a light lemon vinaigrette in the food processor.
- Next, I air fried my fish. We like ours fairly well done, so I made sure to cook it until it was no longer pink inside.
- Finally, I arranged everything on top of four bowls of fresh veggies.
If you like salmon, you need to try these flavorful Teriyaki Salmon Salad Bowls.
Teriyaki Salmon Salad Bowls
Equipment
- Food processor
- an air fryer
Ingredients
- ½ cup extra virgin olive oil
- 3 tbsp. lemon juice
- 1 tsp. each honey, minced garlic
- ¼ tsp. each kosher salt and black pepper
- 1 bunch asparagus, trimmed
- 4 cups spring green lettuce mix
- 1 avocado, sliced
- 1 cup thinly sliced radishes
- 1 cup sliced tomato
- 1 pound salmon fillet, sliced into 4 servings
- ¼ cup Terrapin Ridge Spicy Pineapple Teriyaki Grill and Wing Squeeze
- ¼ cup sliced scallions
- 1 tbsp. sesame seeds
- ¼ tsp. red pepper flakes
Instructions
- Begin by Making a Lemon Vinaigrette: In a food processor, process the oil, lemon juice, honey, garlic, salt and pepper until well combined.
- Next, steam the asparagus. In a 3-quart saucepan, bring one inch of water to a boil. Add the asparagus, cover, and steam for 5 minutes. Drain and then put in a bowl of ice water until cool, to set the color. Drain and dry off.
- Next, prepare the other vegetables. Divide the spring greens between four bowls. Toss with the vinaigrette. Top with asparagus, tomato, radishes, and avocado.
- Then make the Salmon: Heat an air fryer to 425 degrees, and brush the grill pan with vegetable oil. Season the salmon with a quarter teaspoon of salt and pepper. Cook the salmon for about five minutes. Brush with the Spicy Pineapple Teriyaki Squeeze and cook five minutes more or until the salmon reaches 145 degrees. Serve on top of lettuce. Top with scallions, red pepper flakes, and sesame seeds.
