Prep 20 mins
Cook 10 mins
Another delicious recipe from Food Network Magazine July/Aug. 2012 edition. The recipe called for 4 salmon filets, but I only did 2 and still made the salad as is, to make a more substantial meal for my husband and I. Of course you can always make 4 portions if you like.
- 1 tablespoon honey
- 2 1⁄2 teaspoons low sodium soy sauce
- 1⁄2 teaspoon cornstarch
- 2 -6 ounces salmon fillets
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon mayonnaise
- 1⁄4 teaspoon salt
- 1 medium English cucumber, cut in half lengthwise, seeds removed, halved again and sliced
- 3 green onions, sliced thinly
- 1 avocado, seeded and chopped
- Preheat oven to 400.
- Rub fish all over with 1/2 tsp of the sesame oil and season lightly with salt.
- Place in oven and bake 5 minutes.
- In a small microwavable bowl, combine the honey, 2 tsp soy sauce and the cornstarch.
- Microwave on high for 30 seconds.
- Baste the filets with the honey soy mixture and return to the oven to continue baking for another 9 minutes.
- In a large bowl, mix together the vinegar, mayo, the remaining 1/2 tsp sesame oil, soy sauce and 1/4 teaspoons salt.
- Toss with the cucumber and gently fold in the avocado.
- Serve with the fish.
This was easy to make quickly, which is what I needed. The recipe doesn't say where to add the onions, but I assume it goes in the cucumber salad. The glaze was a little too sweet for me personally, and it didn't stick to my fish at first, rolling off the oil. I had to baste several times during baking. I also left out the extra salt, and added pepper to the cucumber mixture (my taste).
Love the salmon and the salad. I made just as directed, and it was a delicious dinner for two. Made for Holiday Tag game.