Salmon Teriyaki with Watermelon and Arugula Recipe


Nutrition

Cal/Serving: 467
Daily Value: 23%
Servings: 4

Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Shellfish-Free
Fat24g37%
Saturated5g27%
Carbs24g8%
Fiber1g6%
Sugars18g0%
Protein39g77%
Cholesterol94mg31%
Sodium1907mg79%
Calcium90mg9%
Magnesium93mg23%
Potassium992mg28%
Iron2mg13%
Zinc1mg8%
Vitamin A1280IU26%
Vitamin C35mg58%
Thiamin (B1)0mg29%
Riboflavin (B2)0mg21%
Niacin (B3)16mg80%
Vitamin B61mg62%
Folic Acid (B9)83µg21%
Vitamin B125µg92%
Vitamin E6mg31%
Vitamin K23µg28%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

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Salmon Teriyaki with Watermelon and Arugula
Savorychicks

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.

3.25
Ratings8

INGREDIENTS

  • 1 1/2 pounds 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

DIRECTIONS

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.


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