Baked Salmon with Spicy Cucumber Salad
- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving: Calories 410, Total Fat 9g, Saturated Fat 2g, Cholesterol 80mg, Sodium 633mg, Carbohydrates 43g, Dietary Fiber 4g, Sugar 3g, Protein 41g
- Total Time: 35 min
- Active Time: 15 min
Transform your weeknight into a flavor-packed adventure with this effortless Baked Salmon with Spicy Cucumber Salad. Roast a juicy salmon fillet to perfection while whipping up a zesty, crunchy salad that delivers a fiery kick from gochugaru. Dial up the heat or toss in fresh herbs to make it your ownthis dish is ready in under 40 minutes and will have everyone craving seconds!
Ingredients:
- 1 cup brown rice
- 1 1/2 pounds skin-on, center-cut salmon fillet (whole piece)
- Kosher salt
- 1 English cucumber, seeded and diced
- 4 garlic cloves, minced
- 1 tablespoon fish sauce
- 1 1/4 teaspoons gochugaru (Korean red pepper flakes)
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 3/4 teaspoon sugar
- 1 cup fresh cilantro, chopped
- 2 scallions, chopped
Instructions:
- Prepare the brown rice according to package directions. Remove from heat, let stand for 5 minutes, then fluff with a fork.
- Preheat oven to 350F. Line a baking sheet with foil, place salmon skin-side down, sprinkle with kosher salt, and bake until tender, 20-25 minutes.
- Meanwhile, in a large bowl, generously salt the diced cucumber and let rest 5 minutes. Add garlic, fish sauce, gochugaru, rice vinegar, sesame oil, sugar, and half the cilantro and scallions. Toss to combine.
- Slice salmon into four portions. Plate with cucumber salad, garnish with remaining herbs, and serve alongside rice for a vibrant, restaurant-worthy meal.
Photograph by Andrew Purcell
