Sep 4, 2018 2 min read

Sweet soy glazed salmon with Asian cucumber salad

Yield: 4 servings

Ingredients:

4 six-ounce salmon filets

De-glazing liquid:

½ cup soy sauce

¼ cup honey

Juice of 4 limes

Glaze:

¼ cup brown sugar

1 teaspoon Vindaloo curry mix

1 teaspoon Kosher salt

2 tablespoons canola oil for searing salmon in pan

Salad:

2 seedless cucumbers, pealed and cut into matchsticks 2.5 inches by ¼ inches by ¼ inches

4 summer radishes, cut into very thin coins

¼ cup cilantro leaves, rough chopped

2 each scallions, sliced on a very fine bias

1 teaspoon sesame seeds (black and/or white)

1 tablespoon sesame oil

1 teaspoon rice wine vinegar

Directions:

1. Combine all salad ingredients in small mixing bowl refrigerate for 1 hour.

2. Preheat oven to 350 degrees

3. Combine de-glazing liquid ingredients in small cup or squeeze bottle

4. Combine glaze ingredients in pie pan or plate.

5. Pat dry salmon with paper towel

6. Crust salmon in glaze ingredients on 1 side only

7. Heat oil in hot sauté pan and sear salmon on glaze side for 1-minute on high heat.

8. Add de-glazing liquid to pan simmer 1 minute. Carefully flip salmon in pan and place pan in preheated oven for 5 minutes.

9. Arrange salad ingredients on plate.

10. Remove salmon from oven and carefully place on plate. Spoon or drizzle any remaining liquid over salmon.

Gather

Crowne Plaza Pittsburgh South Hotel

164 Fort Couch Road, Upper St. Clair

412.833.5300

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