Description
Indulge in a perfect blend of savory and sweet with this Roasted Soy Glazed Salmon. Served alongside a refreshing cucumber salad, this dish offers a harmony of flavors and textures that will delight your taste buds.
Ingredients
Units
Scale
Citrus Glaze
- 1 teaspoon (5 ml) rice vinegar
- 1 cup (240 ml) orange juice
- 1/4 teaspoon soy sauce
- 1 slice fresh ginger, 1/4″ thick
- 1 tablespoon (15 g) unsalted butter
Cucumber Salad
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) orange juice
- 1 teaspoon (5 ml) honey
- 1/4 teaspoon minced ginger
- 1 tablespoon (15 ml) olive oil
- 1/8 teaspoon sesame oil
- 2 cups (286 g) cucumber, 1/8″ thick strips
- 1 cup (172 g) red bell pepper, 1/8″ thick strips
- 1 cup (149 g) carrots, 1/8″ thick strips
- 1 large fuji apple, 1/8″ thick strips
Salmon
- 24 ounces (680 g) salmon fillet, cut into four 6-ounce pieces
- kosher salt, for seasoning
- black pepper, for seasoning
- 1 tablespoon sesame seeds
Instructions
- Make the Citrus Glaze: In a small saucepan, combine rice vinegar, orange juice, soy sauce, and ginger. Cook over medium heat until a thick glaze forms, about 15 minutes. Turn off the heat. Whisk in the butter until melted and the sauce is thickened. Set aside.
- Make the Dressing: In a medium bowl, whisk together rice vinegar, orange juice, honey, and minced ginger. Gradually whisk in the olive oil and sesame oil until combined. Taste and season with salt and pepper.
- Marinate the Cucumber Salad: In a medium bowl, add the sliced cucumber, bell pepper, carrots, and apples. Add half of the dressing to the cucumber salad mixture. Toss to combine and marinate in the refrigerator while cooking the salmon. Reserve the other half of the dressing.
- Roast the Salmon: Preheat oven to 400°F (204ºC). Cover a sheet pan with foil and lightly grease with oil. Add the fillets to the pan. Generously season with salt and pepper. Bake for 10 to 12 minutes. Drizzle citrus sauce on top of each fillet. Garnish with sesame seeds.
- To Serve: Serve the salmon with cucumber salad on the side. Drizzle additional dressing on top of the salad as desired.
Notes
- Storing: Refrigerate the cooked salmon and salad in separate containers for up to 1 day.
- Make it Gluten-Free: Use gluten-free soy sauce, tamari, or coconut aminos for the glaze.
- For best results, use fresh, high-quality salmon fillets.
- The cucumber salad can be prepared in advance to allow flavors to meld.
Nutrition
- Serving Size: 1 salmon fillet with salad
- Calories: 450kcal
- Sugar: 15g
- Sodium: 300
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 35mg
