Teriyaki Salmon Salad

In a baking dish, whisk together soy sauce, water, minced garlic, ginger slices, honey (or alternative sweetener), toasted sesame oil, and rice vinegar to create the salmon marinade.

Place the salmon fillets into the marinade, turning them once or twice to ensure they're fully coated. For best results, use skinless fillets.

Cover the baking dish with plastic wrap and refrigerate for at least 1 hour or overnight to allow the flavors to meld.

Preheat your oven to 400°F (200°C). Remove the plastic wrap from the baking dish and place the salmon in the oven.

Bake for 20-25 minutes. To achieve a beautiful, golden-brown crust, activate the top grill or broil setting during the final 10 minutes of cooking.

While the salmon cooks, combine the shredded Chinese cabbage, toasted slivered almonds, and sliced spring onions in a large mixing bowl. For extra flavor and texture, feel free to add optional ingredients like sesame seeds, cilantro, or red bell pepper.

Prepare the dressing by mixing soy sauce, honey (or alternative sweetener), rice vinegar, toasted sesame oil, and olive oil in a jar. Close the lid and shake well to combine.

Drizzle the dressing over the salad just before serving and toss gently to coat.

Once the salmon is cooked, remove it from the oven and serve alongside the salad, drizzled with the remaining cooking sauce. Enjoy your delicious and healthy Teriyaki Salmon Salad!