Spinach Salad w. Teriyaki Salmon*


  • Salmon (1/2 pound)
  • Soy sauce (3 tbsp)
  • Rice wine (6 tbsp)
  • Brown sugar (1/2 cup)
  • Ginger (2 tsp)
  • Corn starch
  • Water (1/4 cup)
  • Honey (1 tbsp)
  • Spinach (2 cups)
  • Tomatoes (Grape)
  • Red Onions (1/2)
  • Strawberries (6 halved)
  • Almonds (1/4 cup)


Take 3 bowls. Combine soy sauce, ginger, rice wine, honey, and brown sugar in 2 bowls (half in bowl 1 half in bowl 2). Mix corn starch and warm water in bowl 3 and combine with mixture in bowl 1.

Marinate salmon with mixture in bowl 2 (the mixture without the corn starch)

Marinate 3/4 of sauce from bowl 2 with salmon for 1-2 hours. Bake the salmon on 400 degrees for 25 minutes.

Bring the mixture from bowl 1 to a frying pan and Heat the teriyaki sauce while stirring until you get the desired thickness.

Make a spinach salad by combining Spinach, Sliced Red onions, halved grape tomatoes with blended almonds.

Pull apart salmon

Plate the spinach salad and top with salmon and sesame seeds. Drizzle Teriyaki Sauce.


Serves 1-2

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