Teriyaki Salmon and Roasted Corn Salad
4 oz Rainforest Seafoods salmon fillet
2 oz teriyaki sauce
1 slice Healthy Start bread (cut into cubes for croutons)
1 hard-boiled egg (crumbled)
1 oz sweet pepper
1 oz shredded cabbage mix
1 oz shredded carrot
2 oz cucumber (diced)
1 corn on the cob (roasted and cut into 3 pieces)
2 oz tomato (diced)
3 oz chopped romaine lettuce
1 oz sweet pepper (diced)
2 oz ranch dressing
Pre-heat oven to 375ºF.
• Place the salmon fillet in a bowl and marinate with the teriyaki sauce; allow it to sit for a minimum of 30 minutes. Toss the bread cubes lightly in the marinade. Remove immediately and place them along with the salmon on a non-stick baking tray, allowing them to get crispy. Allow the salmon to cook until it flakes easily with a fork.
• In a bowl, place all the remaining ingredients and 1 oz ranch dressing and toss.
• Remove to a salad bowl and place the salmon on top; drizzle with the remaining ranch dressing.
• Add croutons and serve.