Teriyaki Salmon with Butter Lettuce, Avocado, and Creamy Sesame Dressing
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Ingredients & Equipment
What we send
- 3 tablespoonsteriyaki sauce
- 3 tablespoonshoisin sauce
- 10 ouncessalmon
- 1head Boston lettuce
- 1/4 pintgrape tomatoes
- 1/8 ounceginger
- 1 clovegarlic
- 2 ouncesmayonnaise
- 1 tablespoonrice wine vinegar
- 1 packetsoy sauce
- 1 tablespoonsesame oil
- 1/2 cupshredded carrots
What You’ll Need
- kosher salt
- black pepper
- large resealable plastic bag (optional)
- baking sheet
- aluminum foil
Preheat oven to 450°F. In a large shallow bowl or resealable plastic bag, whisk together teriyaki and hoisin until fully combined. Pat salmon dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature for about 10 minutes.
While salmon marinates, rinse lettuce and tear leaves into bite-size pieces, discarding tough root. Rinse tomatoes and halve. Trim and discard skin of ginger. Mince garlic and ginger, keeping together on cutting board, and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until ginger and garlic are broken down and a paste forms.
Line a baking sheet with foil. Remove salmon from marinade, allowing excess to drip off, and place skin-side down on prepared baking sheet. Roast until glaze is sticky and fish is cooked through and opaque, 7-8 minutes (your fish is finished cooking when it flakes easily with a fork or a thin knife inserted into the fish meets no resistance).
Make creamy sesame dressing
While salmon roasts, in a large bowl (big enough for the salad), whisk together mayonnaise, rice wine vinegar, soy sauce, sesame oil, and ginger-garlic paste until smooth. Season with pepper as desired (no need to season the dressing with salt; the teriyaki in the marinade will provide just enough saltiness for this dish).
Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into ½-inch dice and add to bowl with dressing. Add shredded carrots, lettuce, and tomatoes to bowl with dressing and toss gently to coat (so the avocado pieces stay intact).
Plate teriyaki salmon
Divide carrot and avocado salad between serving dishes. Top with teriyaki salmon. Dig in!