A sleek ceramic plate showcasing a glossy, oven-seared salmon fillet at the center, glossed with teriyaki glaze that gleams under light. An array of julienned vibrant, fresh vegetables- purple cabbage, red bell peppers and bright green spinach surround the salmon in an artful manner. The plating is finished with a drizzle of slightly opaque Yuzu Ginger Vinaigrette

Teriyaki-Seared Salmon with Yuzu Ginger Vinaigrette and Asian Slaw

Name: Teriyaki-Seared Salmon with Yuzu Ginger Vinaigrette and Asian Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 Salmon fillets, skin-on; 2 tablespoons Low-Sodium Teriyaki Sauce; 1 Small Red Bell Pepper julienned; 1 cup Shredded Purple Cabbage; 2 cups Fresh Spinach roughly chopped; 1 tablespoon Olive Oil; 1/2 tablespoon Sesame Seeds; 1/2 Yuzu juiced; 1 teaspoon Fresh Ginger grated; 1 tablespoon Rice Vinegar; 2 tablespoons Olive Oil; to taste Salt; to taste Pepper

A low-carb Japanese fusion dish bursting with spring flavours

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style Japanese

Technique Oven-Seared

Diet Friendly Low-Carb

Daily recipe · March 29, 2024

A little about this dish

This low-carb recipe brings to life the subtle flavors of Japanese cuisine in an interesting, unanticipated way by incorporating the seasonality of early spring. The recipe primarily highlights the lacquered flavours of Teriyaki Salmon, balanced perfectly with the crunchy and nutty, Asian Slaw and highlighted with aromatic Yuzu Ginger Vinaigrette. This fresh, vibrant combination makes it a unique dish you wouldn’t want to miss

Ingredients (for 2)

Salmon fillets, skin-on — 2
Low-sodium teriyaki sauce — 2 tablespoons
Small red bell pepper — 1 — julienned
Shredded purple cabbage — 1 cup
Fresh spinach — 2 cups — roughly chopped
Olive oil — 1 tablespoon
Sesame seeds — 1/2 tablespoon
Yuzu — 1/2 — juiced
Fresh ginger — 1 teaspoon — grated
Rice vinegar — 1 tablespoon
Olive oil — 2 tablespoons
Salt — to taste
Pepper — to taste

Preparation

Step 1 — 🐟🧂🔥

Season the salmon fillets with salt, pepper and teriyaki sauce. Then preheat your oven to 375F.
Step 2 — 🍳🔥🐟

Heat olive oil in a pan over medium heat. Place the salmon skin-side down and cook until the skin is crispy, around 2-3 minutes.
Step 3 — 🥘☁️🔥

Transfer the pan to the oven and let the salmon bake for 10-15 minutes, or until it's cooked to your liking.
Step 4 — 🔪🌶️🥬

Combine bell pepper, cabbage and spinach. Sprinkle with sesame seeds to make the Asian Slaw.
Step 5 — 🍋🥄🥣

In a separate bowl, whisk together the Yuzu juice, ginger, vinegar, and oil. Season with salt and pepper to make the Yuzu Ginger Vinaigrette.
Step 6 — 🍽️🥗🐟

Once the salmon is done, allow it to rest for a few minutes. Serve it on a bed of the Asian Slaw and drizzle the Yuzu Ginger Vinaigrette over the top.

A final fox tip

This versatile dish can be played around with depending upon the seasonal produce available at hand. The Asian Slaw can comprise of any fresh, crunchy vegetables you like. Heavenly aromatic Yuzu can be substituted with lemons or oranges if unavailable. Not only is this dish visually arresting, but it also has a multitude of textures and flavors that dance on your palate. You can get your kids involved in making the slaw or whisking the vinaigrette