1 medium English cucumber, uartered lengthwise and sliced
3 scallions, thinly sliced
1 avocada, halved, seeded and chopped
Jarred pickled ginger for serving (optional)
Instructions
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
Originally Submitted
5/15/2017
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