Soy-Glazed Salmon with Cucumber-Avocado Salad
April 3, 2022
Boring salmon? No way! This refreshing combo of savory salmon with fresh cucumber-avocado salad will make your taste buds do a happy dance.
Ingredients
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1tablespoon honey
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2 1/2teaspoons low-sodium soy sauce
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1/2teaspoon cornstarch
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46-ounce skinless salmon fillets
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1teaspoon sesame oil
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Kosher salt
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2tablespoons rice vinegar (not seasoned)
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1tablespoon mayonnaise
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1medium English cucumber, quartered lengthwise and sliced
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3scallions, thinly sliced
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1avocado, halved, seeded and chopped
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Jarred pickled ginger, for serving (optional)
Directions
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1
Heat the oven to 400 F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
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2
Rub the fish fillets all over with ½ teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
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3
Meanwhile, whisk the rice vinegar, mayonnaise and the remaining ½ teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and ¼ teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
Recipe source: Food Network