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Preparing the Sockeye Salmon:
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Make a marinade by whisking together soy sauce, honey, rice wine vinegar, garlic powder and sesame oil.
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Place the fillet of salmon in a deep container.
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Rub the fillet with salt.
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Pour the marinade mixture along the top of the salmon.
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Then, cover the top of the fillet with the red pepper flakes.
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Allow the fish to marinate for an hour in the refrigerator.
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Preheat the oven to 375F.
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Cut up half a small onion and cover the bottom of a casserole dish (use one with a lid) with the onions along with 1 Tablespoon of cilantro.
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Place the marinated fillet over the veggies.
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Then pour the marinade along the top.
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Then cover the fillet with 1/2 Tablespoon of cilantro.
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Put the lid on the dish and place the salmon in the oven to cook for 25 minutes.
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Preparing Corn Cucumber Salad
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First, either boil a fresh cob of corn covered in water until the kernels are nice and plump or cook frozen corn on the stovetop according to package instructions.
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Fresh corn is better.
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Allow the corn to cool.
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If you boiled the fresh corn cob, then youll need to carefully cut the kernels off of the cob.
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Then, add the corn and chopped cucumber into a bowl.
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Cover the veggies with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
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Add pepper and salt as desired.
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Might require more or less.
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In a separate bowl, mix together a dressing of rice wine vinegar, olive oil, dill, parsley, and cayenne pepper.
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Pour the dressing over the veggies and stir together.
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Allow the salad to marinate in the refrigerator for a hour.
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Serve the salmon warm on a bed of brown or white rice with the corn cucumber salad along the side.
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This is a great meal to eat at lunch or dinner.
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Enjoy!
