Ginger Scallion Salmon and Rice with Marinated Avocado Salad

🧂 Ingredients

• 1 large avocado
• 4 persian cucumbers
• Juice of 1 lemon
• ½ cup soy sauce
• ½ cup water
• 2 tablespoons honey
• 1 clove garlic

  minced
• 1 stalk green onion
• 1 teaspoon chili oil

  optional
• 1/4 teaspoon Black or white sesame seeds

  optional
• 12 ounces salmon
• 2 tablespoon kewpie mayo
• 2 stalks green onion
• 1 teaspoon grated ginger
• Kosher salt
• Black pepper
• 1 cup cooked rice

Instructions

• 1 Preheat the oven to 400F.
• 2 Prep the aromatics – thinly slice the scallions and microplane the ginger (can
  also mince the ginger if you don’t have a microplane).
• 3 Mix the kewpie mayo with half the chopped scallion and the grated ginger.
• 4 Season the salmon with salt and pepper on both sides. Spread an even layer of
  the mayo over the top of the fish. Roast at 400F for 10 minutes, or until the
  thickest part of the fish reaches 135F.
• 5 As the salmon cooks, make the marinated cucumber and avocado salad. Trim the
  cucumbers, then cut into 2” long pieces. Use the side of your knife to lightly
  smack the cucumbers. Tear the pieces apart and add them to a mixing bowl. Repeat
  for all cucumber pieces.
• 6 Dice the avocado and add this to the mixing bowl with the cucumbers.
• 7 Make the sauce – mince the garlic, then add this to a separate bowl or jar. Add
  all the other ingredients to the bowl and give this a stir. Pour the sauce over
  the cucumbers and avocado and mix.
• 8 Once the salmon is cooked, flake this into 2 portions, then plate over rice. Add
  several large spoonfuls of the marinated cucumbers and avocado (with just a
  little bit of the sauce), and serve.

Nutrition Info