","datePublished":"2020-07-21"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"The salad is the best. I add it to many dinners. ","datePublished":"2018-09-18"},{"@type":"Review","author":{"@type":"Person","name":"Camita Camelita"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Extremely easy to cook this one and it’s very tasty!","datePublished":"2018-09-01"},{"@type":"Review","author":{"@type":"Person","name":"Lauren E."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Excellent quick dinner! We put the cucumber avocado salad over alfalfa sprouts and added a side of coconut brown rice and wasabi drizzle...restaurant quality! ","datePublished":"2018-06-23"},{"@type":"Review","author":{"@type":"Person","name":"standen811"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"I’ve made this a number of times now. It’s super easy and incredible delicious. I wouldn’t change a thing.","datePublished":"2018-05-29"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"Great and healthy! ","datePublished":"2018-03-31"},{"@type":"Review","author":{"@type":"Person","name":"mccahillj_l"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Loved the pairing with the cucumber salad","datePublished":"2018-03-11"},{"@type":"Review","author":{"@type":"Person","name":"Brittany C. B."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"This was so easy and so delicious! I honestly thought the other reviewers might be exaggerating but it really is great, especially considering how quickly it comes together.","datePublished":"2018-01-08"}]}
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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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