Hot Honey Salmon with Pickled Cucumber and Carrot Salad
Directions
- 1Combine salmon with olive oil, soy sauce, rice wine vinegar, sesame oil, garlic, ginger, honey, and chili flakes in a mixing bowl.
- 2Transfer the salmon mixture into a baking tray and cook in the oven at 200°C for 10-12 minutes, flipping halfway, or in an air fryer at 190°C for 7-9 minutes, shaking gently halfway.
- 3In the meantime, mix cucumber, carrot, and red onion with sesame oil, rice wine vinegar, soy sauce, honey, and sesame seeds.
- 4Serve the hot honey salmon on a bed of rice alongside the pickled cucumber and carrot salad.
Ingredients
- 300 g Salmon Fillet
- 2 Tbsp Olive Oil
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Sesame Oil
- 3 cloves Garlic
- 2 cm Ginger
- 3 Tbsp Honey
- 1 Tbsp Chilli Flakes
- 1 Cucumber
- 0.5 Red Onion
- 1 Large Carrot
- 1 Tbsp Sesame Oil
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Soy Sauce
- 1 Tbsp Honey
- 1 Tbsp Sesame Seeds
- 125 g Uncooked Rice
Equipment
mixing bowlovenair fryerbaking trayserving bowl
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