Teriyaki Salad Recipe

Rinse and thoroughly dry 4 cups mixed greens. Place in a large bowl. Halve 1 cup cherry tomatoes, slice 1/2 cup cucumber into half-moons, and julienne 1/2 cup carrot. Slice 1 ripe avocado and 3/4 cup seasonal fruit into thin pieces. Add pickled purple cabbage (1 cup) to the bowl or keep separate for presentation.

Lightly season avocado slices with a pinch of salt (about 1/8 tsp) and a squeeze of lime if using to prevent browning.

In a small bowl, whisk together 4 tbs soy sauce, 2 tbs mirin, 1 tbs rice vinegar, 2 tsp brown sugar (or honey), 1 tsp grated ginger, 1 tsp minced garlic, and 1 tsp sesame oil until sugar dissolves.

Make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbs water until smooth. Pour the slurry into the soy mixture and stir to combine.

Heat a small saucepan over medium heat. Add the sauce and bring to a gentle simmer, stirring. Cook for 1–2 minutes until slightly thickened and glossy. Remove from heat and let cool slightly. Reserve about 2 tbs of this glaze for tossing the salad and 2–3 tbs for glazing the protein.

General preparation

Pat your chosen protein dry with paper towels and season lightly with 1/4 tsp salt and 1/8 tsp black pepper. If using tofu, press it at least 20 minutes beforehand and slice into 1/2-inch slabs; toss gently with 1 tsp neutral oil to prevent sticking.

Pan-sear salmon

Heat a nonstick or cast-iron skillet over medium-high heat with 1 tbs neutral oil. When the oil is shimmering, place a 6 oz salmon fillet skin-side down. Press gently for 10 seconds for even contact. Cook skin-side down 4–5 minutes until skin is crisp and salmon is cooked about 70% of the way through. Flip and cook 1–2 minutes more until just opaque. In the last 30–45 seconds, brush 2–3 tbs teriyaki glaze over the top to glaze. Remove to a plate and rest 2 minutes. Slice into 3–4 pieces for the salad.

Pan-sear tofu

Heat the skillet over medium-high with 1 tbs neutral oil. Add the pressed tofu slices and cook 3–4 minutes per side until golden-brown and crisp. In the last minute of cooking, brush tofu with 1–2 tbs teriyaki glaze and allow it to caramelize slightly. Remove and keep warm.

Pan-sear chicken

If using a thin chicken breast, pound lightly for even thickness. Heat skillet over medium-high with 1 tbs neutral oil. Cook a 6 oz chicken breast 4–5 minutes per side until internal temperature reaches 165°F (74°C). In the last 1–2 minutes, brush with 2–3 tbs teriyaki glaze and let it caramelize. Rest 3 minutes, then slice thinly.

Toss the mixed greens lightly with about 2 tbs of the cooled teriyaki dressing so leaves are evenly coated but not soggy. Arrange dressed greens on a serving plate or bowl.

Neatly arrange pickled purple cabbage, cherry tomatoes, cucumber, carrot, avocado slices, and seasonal fruit over the greens. Place the glazed protein (salmon, tofu, or chicken) on top or to the side.

Drizzle an additional 1 tbs of teriyaki glaze over the protein and a light drizzle over the salad if desired. Sprinkle toasted sesame seeds and sliced scallions over the entire salad. Add cilantro or microgreens and a lime wedge on the side for squeezing.

Serve immediately while protein is warm. If making ahead, keep the glazed protein, greens, and dressing separate and combine within 30 minutes of serving.