This weeknight meal comes together quickly, as a weeknight meal should, with very little preparation. You bake the whole salmon filet in the oven, then move on to put together a quick, refreshing cucumber salad. You can spice it up by adding more gochugaru or add some of your favorite herbs.
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup brown rice
- 1 1/2 pounds skin-on, center-cut salmon fillet (in one piece)
- Kosher salt
- 1 English cucumber, seeded and diced
- 4 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 1/4 teaspoons gochugaru
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 3/4 teaspoon sugar
- 1 cup fresh cilantro, chopped
- 2 scallions, chopped
Instructions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Preheat the oven to 350˚F. Line a baking sheet with foil. Lay the salmon skin-side down on the foil and season with salt. Bake until cooked through and tender, 20 to 25 minutes.
- Meanwhile, generously season the cucumber with salt in a large bowl and let sit 5 minutes. Add the garlic, fish sauce, gochugaru, rice vinegar, sesame oil, sugar and half each of the cilantro and scallions. Toss to combine.
- Slice the salmon into 4 pieces and divide among plates along with the cucumber salad. Top with the remaining cilantro and scallions. Serve with the rice.
Nutrition Facts
| Calories | 410 |
| Total Fat | 9 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 80 milligrams |
| Sodium | 633 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 4 grams |
| Sugar | 3 grams |
| Protein | 41 grams |