SOY-GLAZED SALMON WITH CUCUMBER-AVOCADO SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- Per serving: Calories 385; Fat 18 g (Saturated 3 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 16 g; Fiber 5 g; Protein 39 g
SALMON, AVOCADO & CUCUMBER SALAD
A salmon salad that is superhealthy, packed with omega 3 and vitamin c and versatile enough for any course
Provided by Good Food team
Categories Dinner, Lunch, Main course, Starter, Supper
Time 18m
Number Of Ingredients 8
Steps:
- Season the salmon, then rub with oil. Mix the dressing ingredients together. Halve, stone, peel and slice the avocados. Halve and quarter the cucumber lengthways, then cut into slices. Divide salad, avocado and cucumber between four plates, then drizzle with half the dressing.
- Heat a non-stick pan. Add the salmon and fry for 3-4 mins on each side until crisp but still moist inside. Put a salmon fillet on top of each salad and drizzle over the remaining dressing. Serve warm.
Nutrition Facts : Calories 458 calories, Fat 38 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.14 milligram of sodium
TERIYAKI SALMON WITH GRILLED SCALLIONS AND AVOCADO CUCUMBER SALAD
Salmon and scallions are brushed with a flavorful teriyaki sauce and served with a vinegary avocado cucumber salad.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill to medium heat.
- Stir together the rice vinegar and 1/4 cup of the Japanese Style Teriyaki Cooking Sauce in a medium bowl.
- Oil the grill grates. Brush the salmon and scallions with oil. Sprinkle with salt and pepper. Place the salmon on the grill, flat-side down, and brush the tops with some of the remaining cooking sauce. Place the scallions on the grill and brush with some of the remaining cooking sauce. Cover and cook until the scallions are charred and tender, about 3 minutes. Flip the fish, brush with the remaining cooking sauce and continue to cook until the fish is almost cooked through (it will cook more after you remove it from the grill), 4 to 5 minutes per side. Remove the salmon and scallions to a cutting board. Coarsely chop the scallions.
- Add the cucumber, avocado and scallions to the bowl with the vinegar sauce and toss. Mound the salad onto 4 serving plates. Plate the salmon next to the salad. Sprinkle with the sesame seeds.
SALMON WITH AVOCADO AND CUCUMBER SALAD
Steps:
- Preheat oven to 350 º. In a plate combine the dill, garlic salt, paprika and pepper. Set aside. Brush all sides of the salmon with the lemon juice. Dredge the salmon through the dill seasoning, coating all sides and shaking off any excess. In a large ovenproof skillet, heat over medium high a shadow of olive oil. Add the salmon and sear on both sides. Transfer to the warm oven and cook for another 10 to 15 minutes or until is cooked through. In a large bowl mix the dill, lemon zest and the lemon juice, olive oil salt and pepper. Add the avocado, cucumber and red onion. And gently mix well. To assemble: Place the red leaves salad, or any green mix of choice, on a plate. Place the salmon over the salad. Add to the plate the avocado, cucumber salad. Drizzle the juice from the avocado salad over the salmon. Serve immediately.
SOY GLAZED SALMON WITH CUCUMBER AVOCADO SALAD
Another delicious recipe from Food Network Magazine July/Aug. 2012 edition. The recipe called for 4 salmon filets, but I only did 2 and still made the salad as is, to make a more substantial meal for my husband and I. Of course you can always make 4 portions if you like.
Provided by Lori Mama
Categories Chinese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Rub fish all over with 1/2 tsp of the sesame oil and season lightly with salt.
- Place in oven and bake 5 minutes.
- In a small microwavable bowl, combine the honey, 2 tsp soy sauce and the cornstarch.
- Microwave on high for 30 seconds.
- Baste the filets with the honey soy mixture and return to the oven to continue baking for another 9 minutes.
- In a large bowl, mix together the vinegar, mayo, the remaining 1/2 tsp sesame oil, soy sauce and 1/4 teaspoons salt.
- Toss with the cucumber and gently fold in the avocado.
- Serve with the fish.
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