Grilled Wild BC Salmon and Asian Cucumber Salad
It’s almost summer and that means lots of entertaining on the patio! Whip up this delicious and nutritious meal that will have your guests ooh-ing and ahh-ing all night long (shhh - don’t tell them it’s a snap to prepare!)
Ingredients
1 fillet – boneless Wild BC Sockeye Salmon
3 tbsp honey
2 tsp Chinese 5 Spice
Salt and pepper
Garnish – sesame seeds and green onion
For the Cucumber Salad
4 Mini Cucumbers – Thin Sliced
½ small Red Onion
3 cloves of Garlic – Grated
2 Green Onion – Fine Cut
2 tbsp Soy Sauce
1 tbsp Rice Vinegar
1 tsp Sugar
½ tsp Red Pepper Flakes
½ Black Sesame Seeds
Let’s Begin!
Preheat oven to 350F. In a small bowl, mix together the Honey, 5 Spice, Salt and Pepper. Debone your salmon (if needed) and place on baking paper. Cover the Wild BC Salmon with the honey mixture and allow to sit while the oven heats. Bake for 12-15 min, depending on desired doneness.
While the Salmon is baking, mix everything except the cucumber in a bowl and set aside. Using a mandolin or a knife, fine slice the cucumber into roughly 3mm thick pieces. Mix well into your dressing. Set aside and let it come together.
Once Salmon is cooked to your liking, remove from oven and let rest for a moment or two. Serve with cucumber salad and rice!
Recipe and photo by Cory Walby, www.saturdaynighttestkitchen.com