Ingredients
-
1
-
2 1/2
-
1/2
-
2 - 6
-
1
-
-
2
-
1
-
1/4
-
1
-
-
-
-
-
Directions
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., This was easy to make quickly, which is what I needed. The recipe doesn’t say where to add the onions, but I assume it goes in the cucumber salad. The glaze was a little too sweet for me personally, and it didn’t stick to my fish at first, rolling off the oil. I had to baste several times during baking. I also left out the extra salt, and added pepper to the cucumber mixture (my taste)., Love the salmon and the salad. I made just as directed, and it was a delicious dinner for two. Made for Holiday Tag game.
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Steps
|
1
Done
|
Preheat Oven to 400. |
|
2
Done
|
Rub Fish All Over With 1/2 Tsp of the Sesame Oil and Season Lightly With Salt. |
|
3
Done
|
Place in Oven and Bake 5 Minutes. |
|
4
Done
|
in a Small Microwavable Bowl, Combine the Honey, 2 Tsp Soy Sauce and the Cornstarch. |
|
5
Done
|
Microwave on High For 30 Seconds. |
|
6
Done
|
Baste the Filets With the Honey Soy Mixture and Return to the Oven to Continue Baking For Another 9 Minutes. |
|
7
Done
|
in a Large Bowl, Mix Together the Vinegar, Mayo, the Remaining 1/2 Tsp Sesame Oil, Soy Sauce and 1/4 Teaspoons Salt. |
|
8
Done
|
Toss With the Cucumber and Gently Fold in the Avocado. |
|
9
Done
|
Serve With the Fish. |
