Ingredients:
4 salmon fillets, about 5–6 oz each
2 tbsp white miso
1 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tsp toasted sesame oil
1 tsp grated fresh ginger
1 small garlic clove, minced
For the cucumber salad:
2 English cucumbers, thinly sliced
1 cup shredded carrots
3 green onions, thinly sliced
2 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp honey or maple syrup
1 tsp sesame seeds
1/4 cup chopped cilantro
INSTRUCTIONS
Whisk together the miso, rice vinegar, honey, sesame oil, ginger, and garlic. Brush over the salmon and bake at 400°F for about 10–14 minutes, depending on thickness, until the salmon flakes easily. Meanwhile, toss the cucumbers, carrots, and green onions with the rice vinegar, sesame oil, and honey. Sprinkle with sesame seeds and cilantro. Serve the salmon alongside the cucumber salad. Tip: Add brown rice or quinoa for a heartier meal.
