the taste space

Blueberry Salmon Teriyaki Spinach Salad

Posted in Mains (Fish), Salads by janet @ the taste space on March 3, 2011


Do you have a signature dish?

As you can probably tell, I don’t cook many meals a second time. However, I have some tried-and-true recipes up my sleeve that I can whip up stress-free when entertaining.

Salmon teriyaki is my signature dish. It helps that it is easy to make and tastes sublime. The ingredient list is simple, but with authentic Asian ingredients. Shin-mirin is definitely worth scoping out because you can taste the difference. I had forgotten how good it was until I made it for Rob’s birthday celebration – for 12 people (oh my!). Thankfully salmon teriyaki doubles, triples, quadruples AND quintuples very well (provided you have enough trays to hold the salmon in the oven, hehe).

I figured 3 lb of salmon for 12 people would be adequate (4 oz per person x 12 = 3 lbs!) but suggested 4 lb in case anyone wanted seconds. Rob ended up buying 5 lbs (oh my!), so suffice it to say we had leftover salmon teriyaki. While it is wonderful warm straight from the oven, leftovers are good, too, if kept chilled (I find salmon gets rubbery when reheated).

Originally, we served the salmon with an edamame and arame salad (recipe to come) and a simple side of soba noodles tossed with toasted sesame oil, soy sauce, lime juice and sesame seeds, but I chose a different route for leftovers.


I surveyed my fridge and came up with this delectable salad. Baby spinach is the base, and it is topped with sliced bell pepper for some crunch, blueberries for tart-sweetness and green onions for a bit of zip. The salmon teriyaki (I had mine chilled, but warm would be great, too, if making it fresh) is plated on top and then balsamic vinegar is drizzled overtop. I was going to add toasted almonds, too, but forgot. By the time I remembered, I was already through half of the salad. The bell pepper conferred enough of a crunch so I didn’t miss it.

Don’t forget, this is another option for leftover salmon teriyaki: Salmon Teriyaki Miso Soup with Udon and Spinach.


This is being submitted to this week’s Weekend Herb Blogging, hosted by Yasmeen from Health Nut, to this week’s Ingredient Challenge Monday for blueberries and to this month’s Monthly Mingle featuring pink foods.

Blueberry Salmon Teriyaki Spinach Salad

4 cups baby spinach
1/2 bell pepper, thinly sliced
1/4 cup fresh blueberries
1 green onion, green parts only, minced
2 tbsp balsamic vinegar
2 tbsp toasted almonds, optional
8 oz (leftover) salmon teriyaki (fresh would be amazing, too!)

1.  Plate 2 cups of spinach on each plate. Sprinkle with bell pepper, blueberries and green onion. Place salmon teriyaki overtop and drizzle with balsamic vinegar. Sprinkle with toasted almonds (if using).

Serves 2.

13 Responses

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  1. Priya said, on March 3, 2011 at 6:41 AM

    Yumm, wat a coloruful and delicious salad..

  2. Rob said, on March 3, 2011 at 8:04 AM

    Yay! I took my part of the leftover salmon and made an amazing miso soup with vegetables.

    My signature dish is pad thai with lots of tamarind sauce (and love).

  3. Dawn Hutchins said, on March 3, 2011 at 10:47 AM

    What a fab mix of flavors. I never would have thought to pair salmon with blueberries. Love it!
    My go to dish is a remake of Carabba’s Chicken Bryan. It always comes out great.

  4. Joanne said, on March 3, 2011 at 2:05 PM

    I love a good intriguing salad, especially if it helps me to use up some leftovers! This salad is anything but boring…each component gives a new texture and flavor and they all compliment each other perfectly!

  5. Nancy said, on March 3, 2011 at 11:00 PM

    Great combination! I love making salmon at home so I’ll have to try this some time. Looking forward to the edamame-arame salad recipe, too. You have such creative and healthy recipes on your site – looking forward to exploring more :)

  6. […] the blueberries well, and after I topped the oatmeal with the blueberries, I thought of my recent Blueberry Salmon Teriyaki Spinach Salad, so I drizzled some balsamic vinegar overtop as well. It was divine.  A cheery, gourmet way to […]

  7. Sarah, Maison Cupcake said, on March 17, 2011 at 7:39 AM

    That looks so good, I would never have thought to put salmon with blueberries but it looks really pretty. Thanks for joining the monthly mingle!

  8. Ashley said, on April 5, 2011 at 12:41 AM

    Lucky Rob to have you cook his birthday dinner! :) I don’t know if I have a signature dish, at least not that I cook for other people. Maybe mac & cheese? Haha I need to find a healthier signature dish.

  9. […] found this delicious salad at Post Punk Kitchen. I know it looks like another crazy multi-component salad: roasted beets, smoky tempeh croutons, a warm maple mustard dressing. Trust me, the […]

  10. […] likes to have dinner themes for his birthday parties. Last year, it was […]

  11. […] Blueberry Salmon Teriyaki Spinach Salad was a definite winner, especially with my fish eater. He may not care for green stuff, but he loves […]


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