Baked Salmon with Spicy Cucumber Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 80 milligrams
- Sodium
- 633 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 4 grams
- Sugar
- 3 grams
- Protein
- 41 grams
- Total: 35 min
- Active: 15 min
Ingredients
1 cup brown rice
1 1/2 pounds skin-on, center-cut salmon fillet (in one piece)
Kosher salt
1 English cucumber, seeded and diced
4 cloves garlic, minced
1 tablespoon fish sauce
1 1/4 teaspoons gochugaru
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
3/4 teaspoon sugar
1 cup fresh cilantro, chopped
2 scallions, chopped
Directions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Preheat the oven to 350˚F. Line a baking sheet with foil. Lay the salmon skin-side down on the foil and season with salt. Bake until cooked through and tender, 20 to 25 minutes.
- Meanwhile, generously season the cucumber with salt in a large bowl and let sit 5 minutes. Add the garlic, fish sauce, gochugaru, rice vinegar, sesame oil, sugar and half each of the cilantro and scallions. Toss to combine.
- Slice the salmon into 4 pieces and divide among plates along with the cucumber salad. Top with the remaining cilantro and scallions. Serve with the rice.