A quick, delicious dinner for those who like seafood (sorry Allie, this one’s not for you). I usually serve coconut shrimp with sweet chili sauce as appetizer and everyone at my house gobbles it up.
Asian Salmon Salad
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1/4 cup ketchup
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3 tablespoons teriyaki sauce
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2 tablespoons lime juice
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2 tablespoons sesame oil
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2 tablespoons brown sugar
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Salad greens
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4 Salmon fillets
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1 cup thinly sliced carrot
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1 cup thinly sliced cucumber
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1/4 cup thinly sliced radish
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1/4 cup lightly packed cilantro leaves
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1 teaspoon toasted sesame seed
Directions
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Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve 2-3 Tbsp.
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Coat salmon with reserved sauce. Bake or grill salmon until flaky but moist.
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Place the salad greens in a large bowl. Add carrot, cucumber, cilantro leaves and radishes. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds and top with salmon just before serving.
