Grilled Teriyaki Salmon Caesar Salad Recipe

A Caesar salad with an Asian twist pairs nicely with grilled teriyaki salmon for a backyard dinner.

Serves:
4

Ingredients:

  • 2 (9.6-ounce) packages Fresh Express® Twisted Asian Caesar Chopped Salad Kits®
  • 1 cup reduced-sodium soy sauce
  • 1/2 cup packed brown sugar
  • 2 tablespoons rice wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons olive oil, divided
  • 2 green onions, chopped
  • 4 (6-ounce) skinless salmon fillets
  • 2 teaspoons corn starch
  • 1 pound asparagus, trimmed
  • 1 teaspoon coarse salt

Instructions:

  • Combine soy sauce, brown sugar, vinegar, garlic, ginger, and red pepper flakes in a medium bowl. Place 1/2 cup of the mixture into a small saucepan. Add 2 tablespoons olive oil and onion to the remaining mixture in the bowl. Transfer to a large resealable plastic bag. Add salmon and toss to coat. Refrigerate for one hour, turning the bag once or twice.
  • Mix 2 teaspoons corn starch with 2 teaspoons water in a small bowl. Add the corn starch to the soy sauce mixture in the saucepan. Cook on medium-high heat for 10 minutes or until the sauce begins to thicken. Remove from heat and set aside.
  • Heat an indoor or outdoor grill to medium-high; oil the grill grate with nonstick cooking spray.
    Spread the asparagus on a large plate. Drizzle with remaining olive oil, turning the spears until they are evenly coated. Sprinkle with salt. Place the asparagus on the grill, perpendicular to the grate. Grill for 5 minutes, turning occasionally, or until slightly charred. Remove from grill and set aside.
  • Oil grill grate again. Remove salmon from marinade and discard marinade. Grill salmon for 4 to 6 minutes a side, or until it flakes easily with a fork.
  • To Make the Twisted Asian Caesar Chopped Salad Kit®:
    Place the Fresh Express® Twisted Asian Caesar Chopped Salad Kits® into a large bowl; toss with salad dressing and toppings.
  • To Assemble:
    Divide the salad and the asparagus evenly among four plates. Top the asparagus with the salmon. Brush the salmon with the reserved teriyaki glaze.
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