This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free teriyaki sauce in this dish.
"I'll love you, dear, I'll love you till China and Africa meet and the river jumps over the mountain and the salmon sing in the street."
-W.H. Auden, Poet
Every kitchen should have low sodium teriyaki sauce on hand. It is so versatile and works with chicken, fish or red meat. You can use it in salads like this or as a quick marinade for steak on a busy weeknight. The one key is to use it sparingly. The sauce can easily overpower almost any recipe, so start low and add more slowly as needed.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Note that cooking time includes the initial chilling time of the salmon. Cooking the salmon ahead will cut the cooking time significantly. This recipe makes good leftovers and will keep well, refrigerated, 2-3 days.
|1 tsp||olive oil|
|6 ounces||fresh salmon (skinned)|
|2 tsp||low sodium teriyaki sauce or gluten-free teriyaki sauce|
|1 tsp||sesame oil|
|1 large||rib celery (finely diced)|
|1 medium||green onion (finely diced)|
|fresh ground black pepper (to taste)|
Place the olive oil in a small skillet over medium high heat.
When the oil is hot add the salmon and cook on each side for about 6 minutes.
Remove the salmon to a paper towel on a plate and chill.
Place the avocado, teriyaki sauce, sesame oil and pepper in a bowl.
Using a fork, blend until smooth.
When the salmon is chilled, use a fork to flake into medium pieces.
Add the flaked salmon to the sauce. Fold together until well blended.
Chill well before serving.
Serving size: about 1 cup
Amount Per Serving
|Calories 171||Calories from Fat 89|
|% Daily Value|
|Total Fat 9g||17%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 1g||3%|
|Vitamin A 5%||Vitamin C 5%|
|Calcium 3%||Iron 5%|
|Vitamin K 26 mcg||Potassium 528 mg|
|Magnesium 33 mg|