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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Teriyaki Marinated Salmon Salad

Source: dLife

Skinless salmon fillets coated with a sweet teriyaki glaze over a field greens salad.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	309.2

Total Carbs	10.5 g

Dietary Fiber	1.7 g

Sugars	5.3 g

Total Fat	7.8 g

Saturated Fat	1.3 g

Unsaturated Fat	3.1 g

Potassium	1083.9 mg

Protein	46.4 g

Sodium	594.0 mg

Dietary Exchanges 7.8 Fat, 0.5 Vegetables, 0.0 Fruits, 4.8 Meat, 0.2 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp dijon mustard 1.0
1 tbsp cooking wine 1.0
1 tbsp low sodium teriyaki sauce 1.0
1 tsp low sodium soy sauce 1.0
1 tsp honey 1.0
1 tsp fresh lemon juice 0.5
0 1/2 tsp garlic powder 0.25
0 1/4 tsp white pepper 2.0
2 each salmon fillet 2.0
2 cup salad greens 0.25
0 1/4 each Onion, red, fresh, small, whole

Directions

Preheat the oven to 350 degrees F. Mix the mustard, wine, teriyaki sauce, soy sauce, honey, lemon juice, garlic powder, and white pepper in a bowl. Put the salmon in the bowl and cover with the mixture.
Put the salmon in a baking dish and pour the remaining mixture on top. Bake for approximately 10 to 12 minutes.
Place 1 cup of greens on each plate and set a salmon fillet on top. Situate the red onions over each and serve.