Soy-Glazed Salmon With Cucumber-Avocado Salad
- 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)
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.
Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine
Recipe courtesy of Anne Burrell