Tuesday, November 2, 2010

Honey-Soy Broiled Salmon & a Cucumber Salad

Today is a special day, two recipes in one post! It is almost like getting something on sale, and who doesn't love a great sale?

The salmon is quick and easy, and the same goes for the cucumber salad.  Both of these recipes are from the eatingwell.com website, and I will definitely make both of them again!

The salmon marinade is perfect for 4 pieces of salmon, and the cucumber salad can be prepared while the salmon marinates and cooks! This is a great (and healthy) weeknight supper.

Honey-Soy Broiled Salmon
  • 1 green onion, diced
  • 2 tbsp soy sauce (low sodium)
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp fresh ginger, minced
  • 1 lb of salmon, cut into 4 pieces
  • 1 tsp sesame seeds, toasted
  1. Mix together the green onion, soy sauce, rice vinegar, honey, and ginger
  2. If the salmon has skin on it, remove the skin and discard
  3. Place the four pieces of salmon in a bag, and add about 3 tbsp of the marinade
  4. Place the salmon in the refrigerator to marinate, and put the rest of the sauce aside for now
  5. While the salmon marinates, pre-heat the broiler and line a baking sheet with parchment paper or foil, and spray the paper/foil with baking spray
  6. After the salmon has marinated for about 15 minutes, place it on the prepared baking sheet (and discard the marinade that was in the bag with the salmon)
  7. Broil the salmon for about 8 - 12 minutes, or until cooked through
  8. While the salmon is broiling, prepare the cucumber salad (below) and toast the sesame seeds (you will also need to toast 2 tbsp of sesame seeds for the cucumber salad, so you might as well toast them all at once :D)
    1. Note: to toast the sesame seeds, place them in a dry frying pan that has been heated on medium on the stove top. Shake the sesame seeds around for 2 to 3 minutes, or until golden brown
  9. When the salmon is done, spoon some of the remaining marinade on top of the salmon, and sprinkle on some sesame seeds

Cucumber Salad
  • 1 large seedless cucumber, or two medium seedless cucumbers
  • 1/4 cup rice vinegar
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 tbsp sesame seeds (see above recipe for how to toast the sesame seeds)
  1. Peel the cucumbers in sections, to leave stripes down the length
  2. Slice the cucumbers into very thin slices, and place the slices on paper towels to remove the excess moisture
  3. Mix together the rice vinegar, sugar, salt, and toasted sesame seeds in a medium bowl
  4. Add the cucumber slices, mix together, and serve immediately with the salmon
  5. Enjoy!

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