Cook This Tonight: Salmon Teriyaki Salad

Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

Tonight, recreate a classic Japanese restaurant house salad with a lick-the-bowl good carrot-ginger dressing, teriyaki-glazed salmon, and avocado. This dish comes together in under 30 minutes and is guaranteed to make you ditch your weekly takeout order.

Salmon Teriyaki Salad

(Serves 4)

¼ ounce ginger
1 shallot
1¼ pounds salmon
¼ cup teriyaki glaze
2 tablespoons miso paste
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 cups shredded carrots
3 heads Boston lettuce
¾ pint grape tomatoes
3 ounces red radishes
2 avocados
2 teaspoons toasted sesame seeds
canola oil
kosher salt
black pepper

1. Preheat oven to 425ºF. Trim and discard skin of ginger and mince. Peel shallot and mince enough to yield 3 tablespoons (save any remainder for another recipe).

2. Line a baking sheet with foil. Pat salmon dry with paper towel and place skin-side down on prepared baking sheet. Brush tops of fish with teriyaki glaze (see recipe tip). Roast until glaze is sticky and salmon is cooked through and opaque, 12–14 minutes.

3. While salmon roasts, in a blender or food processor, combine miso paste, rice wine vinegar, sesame oil, ginger, minced shallot, half of shredded carrots, 2 tablespoons canola oil, 2 tablespoons water, ¼ teaspoon salt, and pepper as desired; blend until smooth (see recipe tip). Transfer carrot-ginger dressing to a large bowl (big enough for the salad); set aside for Step 5.

4. Rinse remaining produce. Roughly chop or tear lettuce leaves into bite-size pieces, discarding tough roots. Halve grape tomatoes. Halve radishes, then thinly slice crosswise into half-moons. Halve avocados and discard pits; carefully scoop out flesh, discarding skins, then thinly slice. (For restaurant-worthy plating, gently press each sliced avocado half off to 1 side, working carefully to partially separate slices.)

5. To bowl with carrot-ginger dressing, add lettuce, tomatoes, radishes, and remaining shredded carrots; toss to coat.

6. Divide salad among shallow serving bowls. Top with teriyaki-glazed salmon and avocado. Garnish with sesame seeds and enjoy!

Check out the 2-serving version of this recipe next time you’re cooking for a smaller crowd.

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