Serve this sweet-sour salmon with fresh, crisp cucumbers for contrast. Fluffy white rice would complete the meal!
Kosher salt and pepper
Honey-Lime Teriyaki Sauce, divided
grated peeled fresh ginger
shallot, thinly sliced
Persian cucumbers, thinly sliced
Cilantro, for sprinkling
- Heat oven to 400°F. Place salmon on foil-lined baking sheet, season with 1/4 teaspoon salt, then spoon 3 tablespoons teriyaki sauce on top and roast 10 minutes. Spoon remaining teriyaki sauce over top and continue roasting 8 minutes.
- Increase heat to broil. Baste salmon with any sauce that has fallen to sides of pan and broil until sticky and opaque throughout, 2 to 4 minutes.
- Meanwhile, in bowl, whisk together vinegar, honey, and 1/4 teaspoon each salt and pepper to dissolve. Stir in ginger then shallot and let sit 5 minutes. Add cucumber and let sit, tossing occasionally, 10 minutes. Transfer salmon to platter and, with slotted spoon, spoon cucumber mixture over top and sprinkle with cilantro.
NUTRITIONAL INFORMATION (per serving): About 270 calories, 6.5 g fat (1.5 g saturated), 36 g protein, 900 mg sodium, 15 g carb, 1 g fiber
Did you make this recipe? Comment below!