Maple-Glazed Salmon with Pickled Cucumber |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 10 minutes; Cook: 6 minutes; Marinate: 25 minutes. Ingredients:
1 cup seasoned rice vinegar |
1/4 cup sugar |
1 english cucumber, thinly sliced |
1/2 small red onion, sliced |
1 fennel bulb, thinly sliced |
1 teaspoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
olive oil cooking spray |
1 pound skinless salmon fillet |
1 1/2 tablespoons pure maple syrup |
2 teaspoons grainy mustard |
1 garlic clove, minced |
1/4 teaspoon ground cumin |
Directions:
1. Combine vinegar and sugar in a saucepan; bring to a boil. Simmer 5 minutes or until sugar dissolves. Add cucumber and onion. Cool to room temperature, stirring, 25 minutes.
2. Remove the vegetables with a slotted spoon; place in a bowl. Add fennel and olive oil, tossing to combine. Season with salt and pepper.
3. Preheat broiler. Line a shallow baking pan with foil; coat lightly with olive oil cooking spray. Arrange the salmon in a single layer on the pan. Combine the maple syrup and remaining ingredients; spread onto salmon. Broil salmon for 6 minutes or until just cooked through. Portion into 4 servings. Divide the salad among 4 plates; top with salmon.
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