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Pan-roasted Salmon with Plum-Cucumber Salsa


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  • 12 oz wild salmon
  • 1.5 T low-sodium soy sauce
  • 1.5 T low-sodium teriyaki sauce
  • 1 c diced fresh plum
  • 1 c diced cucumber
  • 1/4 c diced red onion
  • small handful of chopped mint
  • Rice wine vinegar
  • Salt
  • 4 c mesclun greens
  • EVOO
  • Lime juice


Preparation time 9mins
Cooking time 35mins
Adapted from


Step 1

1. Heat oven to 400F.
2. Marinate salmon in soy sauce & teriyaki sauce for at least 15 min.
3. Place salmon skin side down in a small skillet over med-high heat; cook 2-3 min.
4. Finish in oven 6-8 min, depending on desired doneness.
5. Mix together plum, cucumber, red onion, & mint.
6. Season salsa w/a few dashes of vinegar & salt to taste.
7. Top salmon w/salsa & serve w/mesclun greens dressed w/EVOO & a squeeze of lime juice.


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