Salmon And Avacodo Sesame Soy Recipes

Steps:

• Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
• Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
• Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
• Per serving: Calories 385; Fat 18 g (Saturated 3 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 16 g; Fiber 5 g; Protein 39 g

Steps:

• Preheat broiler.
• Brush salmon with 1 tablespoon of the soy sauce.
• Place on a baking sheet and broil salmon for 10 minutes or until it is cooked through.
• In a small bowl whisk together, remaining soy sauce, rice wine vinegar, lemon juice, oil, sugar, ginger, and a pinch of salt until sugar is dissolved.
• Quarter pit and peel avocado and cut crosswise into 1/2-inch slices.
• Add avocado to dressing and gently turn with a rubber spatula to coat.
• Plate salmon and divide avocado and dressing between them.
• Sprinkle sesame seeds over avocado.

Steps:

• Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.
• Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.
• Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.