- World Water Week begins
Salmon Teriyaki with Watermelon and Arugula
- 1 1/2 Pound salmon fillet
- 1/2 Cup soy sauce
- 1/2 Cup orange juice
- 2 cloves garlic
- 1 Tablespoon chopped ginger
- 2 Tablespoons brown sugar
- 2 Tablespoons rice-wine vinegar
- 4 Cups arugula
- 3 Cups cubed watermelon
- 2 Teaspoons black sesame seeds
The combination of warm and soft salmon texture with juicy, cold watermelon and mildly bitter arugula taste will make your mealtime memorable. You'll definitely want to add this dish to your regular menu.
See all arugula recipes.
Marinate the salmon with the soy sauce, orange juice, garlic, ginger, brown sugar, and rice-wine vinegar in a zip-lock bag in the refrigerator for 10-30 minutes.
Preheat the oven to 400 degrees.
Bake the salmon for 15-20 minutes. Arrange a bed of arugula and watermelon on 4 plates. Sprinkle black sesame seeds on top of the watermelon. Serve the salmon on top of the arugula.