(asian chopped salad}

I like Asian food. Unfortunately Asian sauces can be high in sodium, sugar, preservatives and that controversial word, soy. And that is what I don't have it or make it very often. 

But I have found this better-for-you teriyaki sauce that tastes awesome! Best teriyaki sauce I've had.

It is Soy Vay's Veri Veri Teriyaki. 

On the bottle it reads, "We don't use any stabilizers, gums, or artificial ingredients to keep our sauces from separating." So all the sesame seeds float to the top so you have to shake it well before using it.

But it wasn't this sauce that inspired me to create this salad. Or maybe it actually was. I know I had lot of lettuce I needed to use up, in addition to all the other veggies used to make this salad. I wanted to something asian inspired without using a lot of sauce (like in a veggie stir fry I sometimes do). 

Whatever it was that inspired me to make this salad, I'm glad it did. But it turned out very good! 

If you are interested in getting Soy Vay's Veri Veri Teriyaki, depending on your grocery store, it can be found in the Asian food section or the combined international food section. 

Choose STRONGER! ~ ♥ JenG
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{asian chopped salad}

2 tsp of coconut oil

2 small or 1 large salmon fillet

2 Tbsp of Soy Vay Veri Veri Teriyaki sauce or homemade teriyaki sauce

5 cups of chopped good, green lettuce

1/2 each red and yellow bell pepper, chopped or 1 red bell pepper chopped

4 green onions, sliced

1 large carrot, grated

1 Tbsp of sesame seeds, toasted

Dressing:

1 Tbsp rice vinegar

1 Tbsp EVOO

1 tsp grated ginger

Salt & pepper

Heat coconut oil in a large skillet over medium heat. Once skillet is hot, add salmon and pour half the teriyaki sauce on top. Flip after salmon has cooked on one side a few minutes and pour remaining sauce on top. Cook salmon until no longer opaque in the center. Time can vary based on size and thickness of the salmon fillets. Set aside. After salmon has cooled some, shred and chop.

In a very large bowl combine chopped lettuce, red and yellow bell pepper, green onion, carrots, and sesame seeds. Place dressing ingredients in a small bowl and whisk to combine. Pour over salad mixture, add chopped salmon, and toss to combine.

Note:  If salmon still has its skin, to easily remove the skin, put salmon skin side down in heated skillet. Pour half the teriyaki sauce on top. After a few minutes, flip salmon over and using a spatula, fork, or knife peel back skin and discard. Pour remaining sauce on top and finish cooking.