Summer Salmon Teriyaki Salad

How to make it

1. For the Strawberry Almond Dressing: add the olive oil, Lee Kum Kee Minced Garlic, shallots, almonds, strawberries, lime juice, lime zest, and salt to a bullet blender. Blend until smooth and combined. Set it aside. 
2. For the Teriyaki Sauce: add the Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, ¼ cup of the water, mirin, honey, Lee Kum Kee Hoisin Sauce, Lee Kum Kee Minced Garlic, and Lee Kum Kee Minced Ginger to a sauce pot. Mix to combine and heat it over medium heat. In a small bowl, mix together the cornstarch and remaining tablespoon of water. Once the sauce comes to a boil, reduce the heat to medium low and add in the cornstarch mixture. Allow it to simmer for 1 minute then remove the sauce from heat. 
3. For the Salad: preheat the oven to 400˚F. Line a baking sheet with aluminum foil. Place the salmon filets onto the baking sheet and season them with salt. Brush the prepared teriyaki sauce all over the salmon. Bake it in the oven for 12-15 minutes or until fully cooked. Remove the salmon from the oven and brush more teriyaki sauce on top.
4. Heat a pan over medium heat. Add in the olive oil and zucchini. Sauté the zucchini for 2 minutes. Add in the corn and peas. Sauté for another 2 minutes. Season with salt, to taste. Remove the vegetables from the pan and allow them to cool slightly. 
5. Portion the mixed greens into serving bowls. Distribute the sautéed vegetables and strawberries between the bowls. Top each bowl with a salmon fillet. Serve with the strawberry almond dressing and enjoy!