Time: 25 min.
Complexity: easily
Servings: 4

Baked salmon in soy glaze with cucumber and avocado salad - a detailed recipe.

Ingredients:

• 1 tbsp. honey
• 2.5 tsp soy sauce
• 1/2 tsp corn or potato starch
• 4 portioned salmon fillets (170 g each), skinless
• 1 tsp sesame oil
• Coarse sea salt
• 2 tbsp rice vinegar (no spices)
• 1 tbsp mayonnaise
• 1 medium cucumber (preferably English), quartered lengthwise and sliced
• 3 feathers green onions, cut into rings
• 1 avocado, cut in half and remove the pit, cut the pulp into cubes
• Pickled ginger, for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

honey, soy sauce, starch, salmon, rice vinegar, mayonnaise, cucumbers, green onions, Avocado, pickled ginger

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Preparation:

Step 1
• Preheat oven to 200°C. Combine honey, 2 teaspoons soy sauce, and cornstarch in a microwave-safe bowl. Microwave and bring to a boil for 30-40 seconds.
Step 2
• Rub the fish with 1/2 teaspoon of sesame oil and season lightly with salt. Place the fish in an ovenproof dish and bake for 5 minutes. Remove from the oven and rub with the soy sauce mixture. Return the fish to the oven and continue baking for another 7-9 minutes, until cooked through.
Step 3
• Meanwhile, in a large bowl, combine the rice vinegar, mayonnaise, remaining soy sauce, and sesame oil. Add the cucumber, green onion, and 1/4 teaspoon of salt and stir. Gently fold in the avocado. Serve the salmon with salad and pickled ginger.

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