Soy-Glazed Salmon With Cucumber-Avocado Salad (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon honey |
2 1/2 teaspoons low-sodium soy sauce |
1/2 teaspoon cornstarch |
4 6 -ounce skinless center-cut 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) |
Directions:
1. Preheat the oven to 400 degrees 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.
2. Rub the fish fillets all over with 1/2 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.
3. Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
4. Photograph by Antonis Achilleos
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