Preparation
- Preheat the oven to 375°F (190°C).
- Pat the salmon fillets dry with paper towels. Season with salt and pepper, then brush with the teriyaki sauce.
- Bake for 10 to 12 minutes, or until the salmon is cooked to your liking.
- Meanwhile, prepare the salad ingredients and whisk together all dressing ingredients until smooth and creamy.
- Drain and rinse the Haiku Konjac Noodles according to the package directions. Sauté in a skillet for 2 to 3 minutes.
- In a large bowl, combine the noodles, vegetables, fresh herbs, and desired amount of dressing. Divide among four serving bowls or plates.
- Top each portion with a salmon fillet. Garnish with chopped peanuts and toasted sesame seeds, and serve with lime wedges.
