Baked Salmon & Quick Cucumber Salad
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Prep Time: 5 mins | Cook Time: 8-12 mins | Serves: 4-6
Ingredients
Baked Salmon
1 ½ lbs salmon
2 Tbsp brown sugar
2 tsp smoked paprika
2 tsp onion powder
1 tsp garlic powder
½ tsp chili powder
½ tsp kosher salt
2 Tbsp olive oil
Cucumber Salad:
1 ½ English cucumbers, deseeded and sliced
¼ c rice vinegar
½ tsp sugar
¼ tsp salt
1 Tbsp sesame oil
1 Tbsp sesame seeds, optional
Directions
Preheat your oven to 475°F. Line a large baking sheet with aluminum foil and place salmon fillets on, skin side down. If serving with rice, prepare according to package directions.
Combine all spices in small bowl then stir in olive oil to create a paste. Rub spice blend over salmon fillets and bake for 8-12 minutes or until fish is opaque and flakes easily with a fork.
Place sliced cucumbers in a medium bowl. Add rice vinegar, sugar, salt, and sesame oil and stir until cucumbers are well coated.
Gently remove salmon fillet from skin using a spatula. Place salmon and cucumber salad over brown rice, top with sesame seeds. Serve and enjoy!
Notes
This spice combination works great on a variety of proteins. You could use it on chicken thighs, shrimp, or tofu. Omit the olive oil and just use the spice blend if desired.
Ask your fish monger to cut the salmon into single serving fillets to save on mess at home.
Keep it low carb by skipping the rice and serving the salmon and cucumber salad over salad greens or shredded cabbage instead.
Swap out the cucumber salad for a sweet mango salsa for another amazing flavor combination.
Nutrition: (per 5 oz salmon and ½ c. cucumber salad serving) Calories: 351 kcals | Total Fat: 23 g | Sat Fat: 4 g | Sodium: 371 mg | Carb: 7 g | Protein: 28 g | Fiber: 0.5 g.
In the Kitchen | October 2024 | Recipe developed using Pinch of Yum’s BBQ Salmon Bowls with Mango Avocado Salsa.
Basecamp Prevention + Wellness, Providence | providencebasecamp.org