Name: Soy-Glazed Salmon with Cucumber-Avocado Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Soy-Glazed Salmon with Cucumber-Avocado Salad

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