Hot Honey Salmon with Cucumber and Carrot Salad

Ingredients

• 300 g Salmon fillet (diced)
• 2 tbsp Olive oil
• 2 tbsp Soy sauce
• 1 tbsp Rice wine vinegar
• 1 tbsp Sesame oil
• 3 Garlic (cloves, minced)
• 2 cm Ginger (grated or finely minced)
• 3 tbsp Honey
• 1 tbsp Chili flakes (for the salmon)
• 1 Cucumber (diced or thinly sliced)
• 0.5 Red onion (thinly sliced)
• 1 Carrot (large; julienned or grated)
• 1 tbsp Sesame oil (for the salad)
• 1 tbsp Rice wine vinegar (for the salad)
• 1 tbsp Soy sauce (for the salad)
• 1 tbsp Honey (for the salad)
• 1 tbsp Sesame seeds
• 125 g Uncooked rice (cook for serving)

Steps

1. 1

   Dice the salmon fillets and place them in a mixing bowl.

2. 2

   Add the salmon ingredients listed: olive oil, soy sauce, rice wine vinegar, sesame oil, minced garlic, grated or finely minced ginger, honey, and chili flakes. Combine to coat the salmon.

3. 3

   Transfer the salmon to a baking tray, or arrange it in the air fryer.

4. 4

   Cook the salmon using one of these options: bake in a fan oven at 200°C for 12–14 minutes, or air-fry at 200°C for 9–11 minutes.

5. 5

   While the salmon cooks, prepare the salad by combining the cucumber, carrot, red onion, chili flakes, sesame seeds, honey, and white wine vinegar. Set it aside to let the flavors infuse.

6. 6

   Cook the rice according to the package directions for serving.

7. 7

   Serve the hot honey salmon with the salad and rice.

Notes

The post refers to a full written recipe on the creator's Recipe Portal, but that text is not included. Transcript says to include chili flakes in the salad, although the description lists them only for the salmon; white wine vinegar is spoken in the transcript, while the listed salad ingredient is rice wine vinegar. The rice cooking method is not specified.

Nutrition per serving

• dinner
• main
• quick
• high-protein
• baked
• air-fryer
• gluten-containing
• dairy-free