Salmon Teriyaki with Watermelon and Arugula

Salmon Teriyaki with Watermelon and Arugula
Staff Writer
Salmon Teriyaki with Watermelon and Arugula
Savorychicks
Salmon Teriyaki with Watermelon and Arugula

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.

4
Servings
2017
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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.

Nutritional Facts

Total Fat
190g
100%
Sugar
6g
7%
Saturated Fat
41g
100%
Cholesterol
988mg
100%
Carbohydrate, by difference
18g
14%
Protein
60g
100%
Vitamin A, RAE
239µg
34%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
39mg
52%
Vitamin K (phylloquinone)
224µg
100%
Calcium, Ca
378mg
38%
Choline, total
231mg
54%
Fiber, total dietary
5g
20%
Folate, total
240µg
60%
Iron, Fe
8mg
44%
Magnesium, Mg
167mg
52%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
482mg
69%
Riboflavin
1mg
91%
Selenium, Se
59µg
100%
Sodium, Na
1678mg
100%
Water
311g
12%
Zinc, Zn
11mg
100%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.