Soy-Glazed Salmon with Cucumber-Avocado Salad
Boring salmon? No way! This refreshing combo of savory salmon with fresh cucumber-avocado salad will make your taste buds do a happy dance.
- 1 tablespoon honey
- 2 ½ teaspoons low-sodium soy sauce
- ½ teaspoon cornstarch
- 4 6-ounce skinless salmon fillets
- 1 teaspoon sesame oil
- Kosher salt
- 2 tablespoons rice vinegar (not seasoned)
- 1 tablespoon mayonnaise
- 1 medium English cucumber, quartered lengthwise and sliced
- 3 scallions, thinly sliced
- 1 avocado, halved, seeded and chopped
- Jarred pickled ginger, for serving (optional)
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.
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.
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