Soy Glazed Salmon With Cucumber Avocado Salad Recipe

Name: Soy Glazed Salmon With Cucumber Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon honey; 2 1/2 teaspoons low sodium soy sauce; 1/2 teaspoon cornstarch; 2 -6 ounces salmon fillets; 1 teaspoon sesame oil; salt; 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

Servings: persons

1 tablespoon honey
2 1/2 teaspoons low sodium soy sauce
1/2 teaspoon cornstarch
2 -6 ounces salmon fillets
1 teaspoon sesame oil
salt
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

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.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon honey, 2 1/2 teaspoons low sodium soy sauce, 1/2 teaspoon cornstarch, 2 -6 ounces salmon fillets, and more.

Yes, Soy Glazed Salmon With Cucumber Avocado Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Soy Glazed Salmon With Cucumber Avocado Salad

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