Pan-Seared Sockeye Salmon and Asian Cucumber Salad

Pan-Seared Sockeye Salmon and Asian Cucumber Salad
Pan-Seared Sockeye Salmon and Asian Cucumber Salad

Pan-Seared Sockeye Salmon and Asian Cucumber Salad

By Stella and Daniel Antic    

April 24, 2017

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

Tool Recommendations

These interesting items open up to Amazon.com in a new window. Your simple clicks help support our operating costs and fosters the creation of fun new content.

Share the Recipe Love!

Directions

1For 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.

2For 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.

Share the Love!

00:00
 

Do NOT follow this link or you will be banned from the site!