Soy Glazed Salmon With Cucumber Avocado Salad

Total Time
30mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Rub fish all over with 1/2 tsp of the sesame oil and season lightly with salt.
  3. Place in oven and bake 5 minutes.
  4. In a small microwavable bowl, combine the honey, 2 tsp soy sauce and the cornstarch.
  5. Microwave on high for 30 seconds.
  6. Baste the filets with the honey soy mixture and return to the oven to continue baking for another 9 minutes.
  7. In a large bowl, mix together the vinegar, mayo, the remaining 1/2 tsp sesame oil, soy sauce and 1/4 teaspoons salt.
  8. Toss with the cucumber and gently fold in the avocado.
  9. Serve with the fish.
Most Helpful

4 5

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).

5 5

Love the salmon and the salad. I made just as directed, and it was a delicious dinner for two. Made for Holiday Tag game.