|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 4 | fillets | salmon, filet skinned cut in 4 oz portions | 1 | tablespoon | honey | 2 1/2 | teaspoons | Reduced Sodium Soy Sauce | 1 | teaspoon | sesame oil | 3 | dash | kosher salt | 2 | tablespoons | rice vinegar | 1 | tablespoon | mayonnaise | 1 | cucumber (8-1/4\") | English Cucumber Sliced | 3 | large | scallions, thinly sliced | 1 | whole | avocado, halved, seeded and chopped | 1/2 | teaspoon | Cornstarch |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
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.
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 |
|
