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Salmon Teriyaki Salad

Salmon Teriyaki Salad with Avocado and Carrot-Ginger Dressing

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Recipe Details


Chef Shanna always hunts down the classic house salad on Japanese restaurant menus, forever chasing the bright zing of the standard carrot-ginger dressing. "Now, I give you that salad on a larger scale," says Shanna, "with a teriyaki-glazed salmon fillet on top." A pre-made version of this sweet-salty sauce saves you time that's better spent appreciating the creamy avocado we added—no extra charge.


  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 610
  • Protein 37g
  • Total Carb 32g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ginger
    1/8 ounce
  • shallot
  • salmon
    10 ounces
  • teriyaki glaze
    2 tablespoons
    teriyaki glaze
  • miso paste
    1 tablespoon
    miso paste
  • rice wine vinegar
    1 tablespoon
    rice wine vinegar
  • sesame oil
    2 teaspoons
    sesame oil
  • shredded carrots
    1 cup
    shredded carrots
  • Boston lettuce
    2 heads
    Boston lettuce
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • red radishes
    1 ounce
    red radishes
  • avocado
  • toasted sesame seeds
    1 teaspoon
    toasted sesame seeds

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ginger and shallot

    Prepare ginger and shallot

    Preheat oven to 425ºF. Trim and discard skin of ginger and mince. Peel shallot and mince enough to yield 2 tablespoons (save any remainder for another recipe).

  2. Roast teriyaki salmon

    Roast teriyaki salmon

    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. Roast until glaze is sticky and salmon is cooked through and opaque, 12-14 minutes.

  3. Make carrot-ginger dressing

    Make carrot-ginger dressing

    While salmon roasts, in a blender or food processor, combine miso paste, rice wine vinegar, sesame oil, ginger, minced shallot, half of shredded carrots, 1 teaspoon canola oil, 2 tablespoons water, ⅛ teaspoon salt, and pepper as desired; blend until smooth. Transfer carrot-ginger dressing to a large bowl (big enough for the salad); set aside for Step 5.

  4. Prepare remaining ingredients

    Prepare remaining ingredients

    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 avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. (For restaurant-worthy plating, gently press each sliced avocado half off to 1 side, working carefully to partially separate slices.)

  5. Toss salad

    Toss salad

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

  6. Plate salmon teriyaki salad

    Plate salmon teriyaki salad

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

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