Honey Teriyaki Salmon with Strawberry Orange Spinach Salad

Recently my in-laws celebrated their 50th wedding anniversary. We threw a wonderful and fun party for them and had such a great time. Your probably saying about now, "That's great Robyn, but what in the world does that have to do with Honey Teriyaki Salmon with Strawberry Orange Spinach Salad?"

Well, as part of the celebration we had three couples play our version of the "Not So Newlywed Game." To say it was hilarious would be an understatement. A few of the questions got my husband and I talking though. One of them was, "What is your spouse's favorite meal you prepare?"

I guessed my husband's. Pot Roast, Creamed Potatoes, Green Beans, Corn Bread, Sweet Tea and my Grandmother Verdie's Strawberry Cake.

And, guess what? He knew mine. And that is the recipe I am sharing with you.


I know my picture up there already has your eyes a bit glazed over, so I'll get right to it.

Honey Teriyaki Salmon

Ingredients
Salmon Fillets - I prefer Wild Alaskan Salmon, here's why
A1 Teriyaki Marinade
Honey

Step 1. Place salmon fillets in a glass or stoneware dish. Drizzle with A1 Teriyaki Marinade and then with honey. I don't measure, I just drizzle until they have a nice ribbon of each on top. See in photo.



Step 2. Place the dish with your salmon in the refrigerator to allow the salmon to just soak up as much of all of that goodness as it can. I've left to marinade for one hour and as long as eight hours. I will say, the longer I've done the better, but it was still delicious after an hour.

Step 3. Place on grill heated to 300 - 325 degrees. We use our Big Green Egg or the grill, but I do prefer it from the Big Green Egg. It is juiciest that way. Speaking of Big Green Eggs, if you are looking for an over the top Father's Day gift, I recommend them! Especially if your husband or father enjoys that sort of thing.




Step 4. Cook for approximately four minutes per side. Do not fuss around with it, just cook four minutes, flip, cook four more minutes. It should be crisp on the outside and have a slightly firm feel when you press down with your finger. It should look like this, minus the little crusty edges where I let my Big Green Egg flare up a little.





Strawberry Orange Spinach Salad




Ingredients

1 bag Baby Spinach
1 pint Whole Strawberries
1 8 oz can Mandarin Orange Slices

Step 1. Wash baby spinach, dry with paper towels and place on large serving platter.

Step 2. Wash strawberries and slice. Add to spinach.

Step 3. Open mandarin oranges, drain juice, and add to spinach and strawberries.

My favorite dressing for this salad is a Raspberry Vinaigrette.



Now, time to enjoy. It takes about 15 minutes to make this delicious, healthy meal, other than time your salmon is lapping up all of that marinade in your refrigerator.

I'm linking this recipe up to On the Grill this week. Come on by and enter your great recipes for a chance to win a $25 Amazon Gift Card and other goodies. Scary Mommy is this week's Guest Judge. Oh how I love her!







This post is part of Tasty Tuesday.


What's your favorite grilling recipe?