SOY-GLAZED SALMON WITH CUCUMBER-AVOCADO SALAD

By Marinel

This salmon is easy to prepare. The colors on the plate are outstanding.

Ingredients

• 1 tablespoon honey
• 2 1/2 teaspoons low-sodium soy sauce
• 1/2 teaspoon cornstarch
• 4 6-ounce skinless center cut salmon fillets
• Kosher salt
• 1 teaspoon 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)

Preparation

Step 1

1. Preheat the oven to 400 degrees. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.

2.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.

3. 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.