Sesame Salmon Salad

Salmon is such a summer food for me. It reminds me of family dinner outings after trips to the beach, and dining at Moosewood on a Summer Ithaca night. It's not often I get the time to make salmon at home, so I wanted to come up with a simple salmon salad recipe to pack for lunches on-the-go. I combined an asian pan-seared salmon with the nutty taste of roasted broccoli for an interesting combination of flavors. This salad is light, tasty, and refreshing- the perfect summer meal!


Ingredients:
8 oz salmon filet
1 tablespoon olive oil
1/2 cup soy sauce
1/4 cup teriyaki sauce
1 tablespoons sugar
3 tablespoons sesame seeds
4 cups mixed greens
1 mini cucumber
8 grape tomatoes
1/2 avocado
1 broccoli crown, cut into florets
2 tablespoons Olive oil
Salt and Pepper
Salad dressing of your choice (I like Maple Grove Wasabi Dijon )

Directions: Makes 2 servings

1. In a small bowl, mix together the soy sauce, teriyaki sauce, sugar, and sesame seeds.
2. Cut the 8 oz filet of salmon in half, lengthwise, yielding 2 4-oz strips. Remove all skin.
3. Coat a nonstick skillet with 1 tablespoon of olive oil. Add both salmon pieces and soy sauce dressing to the pan, and heat on low. 
4. Cook for 1 minute on each of the 4 sides of the salmon pieces, until the center is no longer pink. Once cooked, remove from heat and set aside.
5. Preheat the oven to 425F degrees.
6. Line a baking pan with tin foil. Add the broccoli florets to the pan and drizzle with 2 tablespoons of olive oil, salt and pepper. Place in the oven and roast for 25 minutes.
5. Assemble two salads, including 2 cups of mixed greens, 1/2 mini cucumber, 1/4 avocado, 4 grape tomatoes, and half the roasted broccoli in each. 
6. Top with your favorite teriyaki or dijon dressing, and enjoy!