Cool & Creamy Asian-Style Salmon
Looking for a fresh and yummy recipe to get Spring started on the right foot? Try this out. It’s a fresh and cool twist on your heart-healthy fish from the sea.
Paired with some brown rice and steamed kale or collards, it’s going to fill you up without filling you out.
Cool and Creamy Asian-Style Salmon
- 1 Tbsp honey, raw
- 2 Tbsp soy sauce, gluten-free
- 2 tsp sesame oil
- 1.50 pounds salmon steak, cut into 4 equal sized pieces
- 1 avocado, ripe
- 1 cucumber, peeled and chopped
- 1/4 cup cilantro, chopped
- 2 tbsp water
- 1/4 tsp sea salt
The night before… Whisk together honey, soy sauce and sesame oil until combined.
Place salmon steaks in a sealable, plastic bag. Pour marinade over salmon and close bag. Use fingers to gently massage marinade all around the steak.
Place in refrigerator overnight. *If short on time, 1 hour of marinade time will be fine.
The day of the meal, place salmon steaks on baking sheet and cover with foil. Bake at 375 degrees F for 15 minutes, covered.
Remove foil and allow salmon to back 3-5 more minutes uncovered, or until fish is done. Fish should be flakey without any dark pink remaining in the center of filet. Cooking time may vary depending on the thickness of filet.
While salmon is cooking, make the sauce by blending the remaining ingredients in a high speed blender until smooth.
Plate salmon and smother sauce over each filet. Remaining sauce can be stored for a salad dressing later in the week or a dip for veggies.