Teriyaki Salmon Salad Bowls
Air Fried Salmon topped with Terrapin Ridge Farms Spicy Pineapple Teriyaki Grill and Wing Squeeze served in a bowl on top of spring greens, along with asparagus, radishes, avocados, and tomatoes.
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.
Nutrition
Calories: 425kcal
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