Soy-Glazed Salmon with Cucumber-Avocado Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 385
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 98 milligrams
- Sodium
- 498 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 5 grams
- Protein
- 39 grams
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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
- 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