Mish-Mosh Salad & Maple-Teriyaki Salmon

Whew!  I am exhausted from our trip to LA.  Dave and I had such an amazing time exploring a new city and spending time with our family and friends.  We got to do so many fun things and of course eat so much good food.   I was so pooped after having to work the day after the flight home, that I decided to make a quick dinner for Dave and I.  My sister Mellie is home from college this month so she decided to join in on the fun too!

I actually had a Groupon deal for $20 to Whole Foods that was expiring soon, so I bought 1.5 pounds of fresh salmon to start with.  When I got home, I turned the oven on preheat to 350 and put the beautifully cut salmon into a sprayed pyrex dish with some salt, pepper, and red pepper flakes.  I put the salmon in the oven and got working on my sauce!

the Salmon is ready to go in the oven!

First, I heated about 2 tablespoons of teriyaki sauce in a saucepan.  I then added ½ teaspoon of minced garlic, 1 tablespoon of orange juice, and 1 tablespoon of soy sauce.  A drop or two of hot chili sesame oil somehow made its way into the pot too!  I let the sauce warm on low and stirred it when it started to bubble.

Meanwhile, I had a lot of veggies to chop for our salads.  I was craving salad my entire trip because I couldn’t wait to use our new vinegar.  I had too many great ingredients for the salad to make any sense, so I just chopped and added everything and put it all on a bed of spring mix.

Once the chopping was under way, I added between 1.5-2 tablespoons of maple syrup to the heating sauce (all I had was light maple syrup… it tasted really good anyway!).  I stirred it some more and let it bubble again.  I took the salmon out, poured the hot sauce ontop, and put the fish back into the oven.  While I was chopping and putting the salads together, I took the salmon out two times or so to check on it.  When I did that, I used a spoon to take the sauce from the pyrex and drench the salmon in it.

The timing of my salad being done and the salmon worked out perfectly.  I don’t know exactly how long the salmon took to cook, but you should know it’s done when you start seeing white on the sides… or you can read more about it here!  The salad was random but it didn’t matter.  The Strawberry Balsamic from A Taste of Olive made the whole thing come together great.

This was a healthy and simple dinner that didn’t sacrifice taste for time… and the best part is Dave and Mellie cleaned up the kitchen for me!

Maple-Teriyaki Salmon

Maple-Teriyaki Salmon

Salt, Pepper, Red Pepper Flakes

2 tablespoons Teriyaki Sauce

½ teaspoon Minced Garlic

1 tablespoon Orange Juice

1 tablespoon Soy Sauce

2 drops Hot Chili Sesame Oil

1.5-2 tablespoons Maple Syrup

Mish-Mosh Salad

Mish Mosh Salad

Spring Mix, Carrots, Celery, Manzanilla Olives, Tri-Colored Cherry Tomatoes (from Whole Foods, what a find!), Cucumber, Jalapeño, Yellow Sweet Peppers, a touch of chopped Roquefort, blueberries, and a few Fat-Free Croutons!

2 thoughts on “Mish-Mosh Salad & Maple-Teriyaki Salmon

  1. Pingback: SBS Salad | It's Good to be the Cook

  2. Pingback: How to Put Together a Fabulous Salad | It's Good to be the Cook

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