Description
A vibrant and flavorful dish combining honey-glazed salmon with fresh vegetables, perfect for a quick and healthy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 4 tablespoons soy sauce or tamari for gluten-free
- 4 tablespoons honey
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes, adjust to taste
- 1 pound salmon, skin removed and cut into 1-inch cubes
- 1 cup shelled edamame, steamed or thawed if frozen
- 1 cup seedless cucumber, diced small
- 2 green onions, chopped
- 1 tablespoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- ¼ teaspoon kosher salt
- ½ large avocado, diced
- 2 tablespoons mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon sweet chili sauce
- Steamed rice
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Whisk together olive oil, soy sauce, honey, minced garlic, and red pepper flakes in a small bowl until well combined.
- Pat the salmon cubes dry and remove any pin bones. Place the salmon in a large bowl and pour in half of the marinade, tossing gently.
- Reserve the remaining marinade for later use.
- Let the salmon marinate at room temperature for at least 5 minutes.
- Prepare the cucumber edamame salad by combining edamame, diced cucumber, chopped green onions, rice wine vinegar, sesame oil, and salt in a bowl.
- Fold in the diced avocado just before serving.
- Remove the salmon from the marinade and arrange on the baking sheet.
- Bake for 8 to 15 minutes until the salmon flakes easily.
- Whisk together mayonnaise, sriracha, and sweet chili sauce in a small bowl for the bang bang sauce.
- Toss the cooked salmon with the reserved marinade.
- Serve the salmon over steamed rice and add the cucumber edamame salad.
Notes
For a sugar-free version, consider using stevia, monk fruit, or allulose instead of honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg