Recipe: Soy-Glazed Salmon With Cucumber-Avocado Salad
Ingredients 1 tablespoon honey 2 1/2 teaspoons low-sodium soy sauce 1/2 teaspoon cornstarch 4 6 -ounce skinless center-cut salmon fillets 1 teaspoon sesame oil Salt 2 tablespoons rice vinegar (not seasoned) 1 tablespoon mayonnaise 1 medium cucumber, quartered lengthwise and sliced 3 scallions, thinly sliced 1 avocado, halved, seeded and chopped Jarred pickled ginger, for serving (optional)
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 and pickled ginger.