Pre-heat your oven to 200 degree centigrade.
Cut out four pieces of foil with a sharp scissor and set aside.
Note: 25 × 30 cm pieces of foil are best for this salad.
Mix up the vegetable oil, rice vinegar, and the teriyaki marinade in a bowl until smooth.
Place four boneless salmon steaks on each of the foil’s pieces.
Top each boneless salmon steak with deseeded and thinly sliced capsicum slices.
Drizzle over one-quarter of the teriyaki marinade.
Bring two sides of a foil together to form wobbly packet, and the crimp the edges to seal it thoroughly. Repeat the same method with the remaining salmon steaks on the foils. This procedure helps in making sure that that none of the juices can flee.
Put the foil parcels on a lined baking tray in a nice order, keeping space in-between.
Place the baking tray in the pre-heat oven.
Bake for 15 to 20 minutes or until flesh turn pale pink and flake easily.
Toss together the baby spinach leaves, bean sprouts and the watercress leaves for few seconds.
Note: You can take advantage of the foil parcels’ cooking period and mix toss together these ingredients during that period.
Divide the vegetable-mixture evenly among four medium serving or salad plates.
Remove the salmon steaks from oven and set aside until cook to handle.
Add a baked salmon steak and a capsicum strip to each of the salad plate.
Drizzle the cooking juices over the top of the salads and toss very lightly.
Serve your Warm Teriyaki Salmon Salads immediately.