Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Baked Salmon with Spicy Cucumber Salad
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- Level: Easy
- Total: 35 min
- Active: 15 min
- 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
This weeknight meal comes together quickly, as a weeknight meal should, with very little preparation. You bake the whole salmon filet in the oven, then move on to put together a quick, refreshing cucumber salad. You can spice it up by adding more gochugaru or add some of your favorite herbs.
- Level: Easy
- Total: 35 min
- Active: 15 min
- 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
Ingredients
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.
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