Teriyaki Salmon Salad Recipe
This vibrant Teriyaki Salmon Salad combines tender hot-smoked salmon, crisp broccoli, green beans and edamame with a delicious sweet-and-savoury sesame-teriyaki dressing. Quick, colourful and packed with flavour, it makes a brilliant healthy lunch or easy dinner.
Equipment
- 1 Large Saucepan:
- 1 Small Mixing Bowl
- 1 Whisk or small spoon
- 1 Sharp Knife
- 1 Chopping Board
- 1 Large Serving Bowl –
- 1 Colander:
- 1 Serving Plates or Platter
Ingredients
- 600 g long-stemmed broccoli
- 900 g green beans
- 300 g edamame beans
- 450 g hot-smoked salmon
- 9 spring onions
- 6 teaspoons sesame seeds
- 3 red chillies
- 4½ tablespoons balsamic vinegar
- 4½ tablespoons mirin
- 4½ tablespoons soy sauce
- 6 teaspoons caster sugar
- 6 teaspoons sesame oil
Instructions
Step 1: Prepare The Sesame-Teriyaki Dressing
- Add the balsamic vinegar, mirin, soy sauce, caster sugar, and sesame oil to a small mixing bowl.
- Whisk or stir thoroughly until the sugar has dissolved and the dressing is evenly combined.
- Set aside while you prepare the vegetables.
Step 2: Cook The Broccoli
- Bring a large saucepan of lightly salted water to a vigorous boil.
- Add the broccoli and cook for approximately 2 minutes.
- Keep the broccoli slightly tender and crisp rather than soft.
Step 3: Add The Green Beans
- Add the trimmed green beans to the same pan after the broccoli has cooked for 2 minutes.
- Continue cooking for another 2 minutes.
- Stir gently once to ensure the vegetables cook evenly.
Step 4: Add The Edamame
- Add the defrosted edamame beans to the pan.
- Cook for approximately 1 minute.
- Drain all the vegetables immediately in a colander.
- Allow them to steam briefly so excess moisture escapes.
Step 5: Dress The Vegetables
- Transfer the drained vegetables to a large serving bowl.
- Pour over approximately half of the prepared dressing.
- Toss gently until the broccoli, green beans, and edamame are evenly coated.
- Allow the vegetables to cool slightly before adding the salmon.
Step 6: Add The Salmon And Garnishes
- Break the hot-smoked salmon into generous flakes.
- Arrange the salmon over the dressed vegetables.
- Scatter the sliced spring onions, sesame seeds, and chopped red chillies over the top.
- Avoid vigorously mixing the salmon so the flakes remain intact.
Step 7: Finish And Serve
- Drizzle the remaining sesame-teriyaki dressing over the salad.
- Add extra sesame seeds or chilli if desired.
- Serve immediately while the vegetables are fresh, colourful, and pleasantly crisp.
Notes
- 🐟 Use Good-Quality Salmon: Choose fresh hot-smoked salmon with a rich, flaky texture for the best flavour in your Teriyaki Salmon Salad.
- 🥦 Keep Vegetables Crisp: Blanch the broccoli, green beans, and edamame briefly so they stay vibrant, tender, and crunchy rather than soft.
- 🥢 Balance The Dressing: Taste the sesame-teriyaki dressing before serving, as soy sauce and smoked salmon can already provide plenty of saltiness.
- 🌶️ Adjust The Chilli: Remove the chilli seeds for a milder flavour or keep them in if you enjoy extra heat.
- 🌰 Toast the Sesame Seeds: Lightly toasting the sesame seeds enhances their nutty aroma and adds extra crunch.
- 💧 Drain Vegetables Well: Allow the blanched vegetables to drain thoroughly before dressing to prevent the salad from becoming watery.
- 🍽️ Serve Fresh: Assemble the Teriyaki Salmon Salad close to serving time to preserve the vegetables' colour, texture and freshness.