1 tbsp honey

2 1/2 tsp low sodium soy sauce

1/2 tsp cornstarch

4  6-ounce skinless cut salmon fillets

1 tsp sesame oil

Kosher salt

2 tbsp rice vinegar (not seasoned)

1 tbsp mayonnaise

1 medium English cucmber , quartered lengthwise and sliced

3 scallions,thinly sliced

1 avocado, halved, seeded and chopped

Jarred pickled ginger, for serving (optional)

1. Preheat the oven to 400F. Mix the honey, 2 tsp 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 tsp sesame oil and season lightly with salt. Place the fish in a baking dish and bale 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 tsp each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 tsp salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.

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