A quick appetizer to make at home for all our special occasions, and now that the Christmas holidays are approaching, it can be served as a Christmas appetizer, the Salmon and Avocado Salad with Teriyaki Sauce. I found the sauce ready-made, it’s certainly faster to buy it than to make it, especially because to make it you need, besides soy sauce and sugar that we surely all have or many have at home, you also need sake and mirin, which are certainly harder to find. The idea to prepare this quick little salad obviously came to me from frequently visiting sushi restaurants, where they often serve this salad with fresh salmon. Since I didn’t have fresh salmon, I used smoked salmon, which I must confess I like much better than fresh raw salmon. So prepare it with me, and serve it in small portions, perhaps on spoons as I did, to be enjoyed in one bite, a great idea for a finger food to enjoy even standing up. You can find this recipe in smoked salmon appetizers and in Christmas Appetizers.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 12
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Salmon and Avocado Salad with Teriyaki Sauce
- 1 ripe avocado
- 7 oz smoked salmon
- 1 salad tomato
- to taste teriyaki sauce
- to taste lemon or lime
- to taste salt
Tools to prepare the Salmon and Avocado Salad with Teriyaki Sauce
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Spoon
Steps to prepare Salmon and Avocado Salad with Teriyaki Sauce
First, prepare the salmon, cut into small pieces. Put it in a bowl.
Also prepare the tomato. Wash it and cut it into small pieces on a cutting board. Remove all the juice. Add the tomato to the salmon in the bowl.
Finally, prepare the avocado. Cut it in half, extract the pit, then peel it. Usually, the skin comes off by pulling it, but if that doesn’t work, use the knife. Cut the avocado into small pieces, put it in a bowl, it can also be with the salmon, and season with a bit of lemon or lime juice to prevent it from browning. Add a pinch of salt if needed and finally the Teriyaki Sauce, without overdoing it.
Distribute the salad in small bowls and ready to serve with a bit of teriyaki sauce on top.
Keep the bowl in the fridge before serving, tightly closed.
