Sesame Ginger Salmon with Cucumber Slaw
20min
25min
4
425
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Chef's Note
For the best flavor, don't skip the marinating time. If you're in a hurry, you can prepare the slaw up to a day ahead and store it in the refrigerator. The acid in the dressing will slightly pickle the vegetables, enhancing their flavor. For a spicier version, add a teaspoon of sriracha or red pepper flakes to the salmon marinade.
Tags
Ingredients
4 6-oz fillets salmon fillets
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon, grated fresh ginger
2 cloves, minced garlic
2 tablespoons, divided sesame oil
2 tablespoons rice vinegar
2 tablespoons, divided sesame seeds
1 large, julienned English cucumber
2 medium, julienned carrots
4 thinly sliced green onions
1 juiced lime
1 cup, uncooked brown rice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Start cooking 1 cup of brown rice according to package instructions (typically 2 cups water to 1 cup rice, simmer for 20 minutes).
- 3
In a medium bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon grated ginger, 2 minced garlic cloves, 1 tablespoon sesame oil, and 1 tablespoon sesame seeds to make the marinade.
- 4
Place the 4 salmon fillets on the prepared baking sheet and brush them generously with the marinade. Let them marinate for 10 minutes at room temperature.
- 5
While the salmon marinates, prepare the cucumber slaw. In a large bowl, combine the julienned cucumber, carrots, and sliced green onions.
- 6
In a small bowl, whisk together the remaining 1 tablespoon sesame oil, 2 tablespoons rice vinegar, juice of 1 lime, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the slaw dressing.
- 7
Pour the dressing over the vegetables and toss to coat. Refrigerate until ready to serve.
- 8
Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
- 9
During the last 2 minutes of cooking, sprinkle the remaining 1 tablespoon of sesame seeds over the salmon.
- 10
Serve the sesame ginger salmon over the brown rice with the cucumber slaw on the side, garnished with additional green onions if desired.
Nutrition Information (per serving)
425
32g
38g
16g
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