Teriyaki salmon salad

Name: Teriyaki salmon salad Recipe
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 1
Ingredients: 4.0 oz Pink Salmon Chicken of the Sea skinless/boneless chunk style in water; 0.16 tbsp San-J Thai Peanut Mildly Spicy Marinade & dipping; 0.67 tbsp Kikkoman Teryaki sauce Spicy Miso; 1.5 oz Earthbound Organic Power greens; 1.0 tbsp Kraft olive oil vinaigrette Parmesan pesto; 12.0 gram Produce snacks roasted & unsalted sunflower kernals

Minutes to Prepare: 2
Minutes to Cook: 5

Number of Servings: 1

Ingredients

4.0 oz Pink Salmon, Chicken of the Sea, skinless/boneless, chunk style in water0.16 tbsp San-J Thai Peanut Mildly Spicy Marinade & dipping0.67 tbsp Kikkoman Teryaki sauce Spicy Miso1.5 oz Earthbound Organic Power greens1.0 tbsp Kraft olive oil vinaigrette Parmesan pesto12.0 gram Produce snacks roasted & unsalted sunflower kernals

Directions

In small pan add drained salmon on med low heat. Leave a little water for cooking. No spray or oil needed. Add Thai peanut sauce and mix. Allow to Cook 1 to 2 minutes stirring as needed. add teriyaki mix allow to cook for 1 minute stirring as needed. Turn off heat. If you like a crisp to your salmon leave pan where it is while you plate your leafy greens. On plate or in bowl toss dressing with salad. Top with salmon then add seeds.

Serving Size: Makes 1 salad

Number of Servings: 1.0

Recipe submitted by SparkPeople user MICKEY86X.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 260.2
Total Fat: 10.5 g
Cholesterol: 40.0 mg
Sodium: 944.8 mg
Total Carbs: 11.0 g
Dietary Fiber: 2.3 g
Protein: 30.3 g

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