Asian-flavored Sockeye Salmon with Cucumber Corn Salad

This is a very refreshing summer recipe that will satisfy your craving for salmon. It is light, healthy, and low in calories. The recipe will easily serve two people.

Ingredients

Sockeye Salmon

• 1 large sockeye salmon fillet
• 3 tbsps of soy sauce
• 1 1/2 tsps of honey
• 1/2 tsp of garlic powder
• 1/4 tsp of salt (or enough to rub on filet)
• 1 tsp of red pepper flakes 
• 1 tsp of sesame oil
• 1 tsp of rice wine vinegar
•  1 and 1/2 tbsps of cilantro

Cucumber Corn Salad

• 1 cup of fresh cooked corn
• 1 cup of chopped cucumber
• 1/4 tsp of salt
• 1/4 tsp of ground black pepper
• 1 tbsp of olive oil
• 1 tbsp of rice wine vinegar
• 1 tsp of cayenne pepper
• 1 tsp of dill
• 1 tsp of parsley 

Preparation of Sockeye Salmon

Make a marinade by whisking together soy sauce, honey, rice wine vinegar, and sesame oil. Place the fillet of salmon in a deep container. Rub the fillet with salt. Pour the marinade mixture along the top. Then, cover the top of the fillet with red pepper flakes. Allow the fish to marinade for an hour in the refrigerator.

Preheat the oven to 375. Cut up half a small onion and cover the bottom of a casserole dish with 1 tbsp of cilantro. Place the marinaded fillet over the veggies. Then pour the marinade along the top. Cover the fillet with 1/2 tbsp of cilantro. Place the salmon in the oven to cook in a covered dish for 25 minutes.

Preparation of Corn Cucumber Salad

Add the chopped corn and cucumber in a bowl. Add as much salt and pepper as desired. In  a separate bowl, mix together a dressing of rice wine vinegar, olive oil, dill, parsley, and cayenne pepper. Pour the dressing over the veggies and stir together. Allow the salad to marinade in the refrigerator for a hour.

Serve the salmon warm on a bed of brown or white rice with the corn cucumber salad along the side. This is a great meal to eat at lunch or dinner. Enjoy!