Recipe courtesy of Food Network Kitchen
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Soy-Glazed Salmon With Cucumber-Avocado Salad
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

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. 

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.

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.

Per serving: Calories 385; Fat 18 g (Saturated 3 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 16 g; Fiber 5 g; Protein 39 g 

Photograph by Antonis Achilleos

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