Grilled Salmon Recipe for Miami Dolphins Family Fit Fest

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake without sacrificing flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics mirin's sweetness and acidity.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add crunch and nutrition at a lower cost.

Take a piece of salmon and put some teriyaki sauce on it.

Rub a pinch of garlic into the salmon.

Add some olive oil to the salmon.

Add all the ingredients to the blender to make the dressing.

In the blender, combine pomegranate seeds, shallots, red wine vinegar, sherry vinegar, crushed red pepper, ginger, and half of a cored and de-seeded red apple.

Blend until the dressing has emulsified well and set it aside.

Cut watermelon and avocado into wedges, and combine with red onion.

Pour some of the dressing over the watermelon, avocado, and red onion.

Grill the salmon, watermelon, avocado, and red onion.

Once the salmon has nice grill marks, place it on a greased cookie sheet and transfer to the oven.

Bake in the oven for about seven minutes.

Add kale mix, which includes kale, red cabbage, and carrot, and canned red kidney beans to a bowl.

Lightly toss the kale mix and beans together with the grilled salmon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens