Categories: On The Go

Soy-Glazed Salmon with Cucumber-Avocado Salad

 Total duration: 25 minutes Preparation time: 15 minutes Cooking time: 10 minutes This meal equals to four servings Nutritious Value (per serving) Calories: 385 Fat: 18 g Saturated Fat: 3 g Cholesterol: 98 mg Sodium: 498 mg Carbs: 16 g Fiber: 5 g Protein: 39 g Ingredients One tablespoon of honey Two and a half teaspoons of low-sodium soy sauce Half a teaspoon of cornstarch Four skinless center-cut salmon fillets (each weighing around 170 g) One teaspoon of sesame oil Kosher salt Two tablespoons of rice vinegar (not seasoned) One tablespoon of mayonnaise One medium cucumber that’s quartered lengthwise and sliced Three scallions that are thinly sliced One chopped avocado Jarred pickled ginger for serving (optional) Preparation and cooking instructions Preheat the oven to 200 C°. Mix the honey, the two teaspoons of soy sauce and the cornstarch in a small microwave-safe bowl and microwave the mix until just boiling (30 to 40 seconds) Rub the fish fillets all over with half a teaspoon of sesame oil and season lightly with salt then place the fish in a baking dish and bake for 5 minutes, afterwards remove from the oven and brush with the honey-soy sauce mixture, then return the fish again to the oven and continue baking until just cooked through (7 to 9 more minutes) Meanwhile, whisk the rice vinegar, mayonnaise and the remaining half teaspoon of each soy sauce and sesame oil in a large bowl, then add the cucumber, scallions and 1/4 teaspoon of salt and…

Total duration: 25 minutes

Preparation time: 15 minutes

Cooking time: 10 minutes

This meal equals to four servings

Nutritious Value (per serving)

  • Calories: 385
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Cholesterol: 98 mg
  • Sodium: 498 mg
  • Carbs: 16 g
  • Fiber: 5 g
  • Protein: 39 g

Ingredients

  • One tablespoon of honey
  • Two and a half teaspoons of low-sodium soy sauce
  • Half a teaspoon of cornstarch
  • Four skinless center-cut salmon fillets (each weighing around 170 g)
  • One teaspoon of sesame oil
  • Kosher salt
  • Two tablespoons of rice vinegar (not seasoned)
  • One tablespoon of mayonnaise
  • One medium cucumber that’s quartered lengthwise and sliced
  • Three scallions that are thinly sliced
  • One chopped avocado
  • Jarred pickled ginger for serving (optional)

Preparation and cooking instructions

  • Preheat the oven to 200 C°.
  • Mix the honey, the two teaspoons of soy sauce and the cornstarch in a small microwave-safe bowl and microwave the mix until just boiling (30 to 40 seconds)
  • Rub the fish fillets all over with half a teaspoon of sesame oil and season lightly with salt then place the fish in a baking dish and bake for 5 minutes, afterwards remove from the oven and brush with the honey-soy sauce mixture, then return the fish again to the oven and continue baking until just cooked through (7 to 9 more minutes)
  • Meanwhile, whisk the rice vinegar, mayonnaise and the remaining half teaspoon of each soy sauce and sesame oil in a large bowl, then add the cucumber, scallions and 1/4 teaspoon of salt and toss.
  • Gently fold in the avocado.
  • Serve the salmon with the salad and pickled ginger.
Share
Published by
Eafa