Hot Honey Salmon with Pickled Cucumber and Carrot Salad

20 mins
Serves 2
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Directions

  1. 1Combine salmon with olive oil, soy sauce, rice wine vinegar, sesame oil, garlic, ginger, honey, and chili flakes in a mixing bowl.
  2. 2Combine salmon with olive oil, soy sauce, rice wine vinegar, sesame oil, garlic, ginger, honey, and chili flakes in a mixing bowl.
  3. 3Combine salmon with olive oil, soy sauce, rice wine vinegar, sesame oil, garlic, ginger, honey, and chili flakes in a mixing bowl.
  4. 4Transfer 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.
  5. 5Transfer 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.
  6. 6Transfer 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.
  7. 7In the meantime, mix cucumber, carrot, and red onion with sesame oil, rice wine vinegar, soy sauce, honey, and sesame seeds.
  8. 8In the meantime, mix cucumber, carrot, and red onion with sesame oil, rice wine vinegar, soy sauce, honey, and sesame seeds.
  9. 9In the meantime, mix cucumber, carrot, and red onion with sesame oil, rice wine vinegar, soy sauce, honey, and sesame seeds.
  10. 10Serve the hot honey salmon on a bed of rice alongside the pickled cucumber and carrot salad.
  11. 11Serve the hot honey salmon on a bed of rice alongside the pickled cucumber and carrot salad.
  12. 12Serve the hot honey salmon on a bed of rice alongside the pickled cucumber and carrot salad.

Ingredients

  • 300 g Salmon Fillet
  • 300 g Salmon Fillet
  • 300 g Salmon Fillet
  • 2 Tbsp Olive Oil
  • 2 Tbsp Olive Oil
  • 2 Tbsp Olive Oil
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Rice Wine Vinegar
  • 1 Tbsp Rice Wine Vinegar
  • 1 Tbsp Rice Wine Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sesame Oil
  • 3 cloves Garlic
  • 3 cloves Garlic
  • 3 cloves Garlic
  • 2 cm Ginger
  • 2 cm Ginger
  • 2 cm Ginger
  • 3 Tbsp Honey
  • 3 Tbsp Honey
  • 3 Tbsp Honey
  • 1 Tbsp Chilli Flakes
  • 1 Tbsp Chilli Flakes
  • 1 Tbsp Chilli Flakes
  • 1 Cucumber
  • 1 Cucumber
  • 1 Cucumber
  • 0.5 Red Onion
  • 0.5 Red Onion
  • 0.5 Red Onion
  • 1 Large Carrot
  • 1 Large Carrot
  • 1 Large Carrot
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Wine Vinegar
  • 1 Tbsp Rice Wine Vinegar
  • 1 Tbsp Rice Wine Vinegar
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Honey
  • 1 Tbsp Honey
  • 1 Tbsp Honey
  • 1 Tbsp Sesame Seeds
  • 1 Tbsp Sesame Seeds
  • 1 Tbsp Sesame Seeds
  • 125 g Uncooked Rice
  • 125 g Uncooked Rice
  • 125 g Uncooked Rice

Equipment

mixing bowlovenair fryerbaking trayserving bowl