Pan-Seared Sockeye Salmon and Asian Cucumber Salad

Pan-Seared Sockeye Salmon and Asian Cucumber Salad

Pan-Seared Sockeye Salmon and Asian Cucumber Salad

Ingredients

  • Two 8 oz sockeye salmon fillets
  • 4 tbsp olive oil (divided use)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp paprika
  • One large cucumber, peeled and sliced
  • 1/4 cup rice vinegar
  • 1 tbsp raw honey
  • 1/2 tsp sesame oil
  • 1/4 tsp ground ginger
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste

Instructions

For the salmon: season with garlic powder, onion powder, paprika, salt, and pepper. Drizzle with 2 tbsp olive oil. Refrigerate for at least 30 minutes. Heat 2 tbsp olive oil in a skillet over medium heat, then place salmon skin side down. Cook for 3-4 minutes, then flip and cook another 3-4 minutes.

For the cucumber salad: Mix together rice vinegar, raw honey, sesame oil, ground ginger, red pepper flakes, salt, and pepper. Toss the cucumber slices in the dressing.

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