Soy-Glazed Salmon with Quick-Pickled Cucumber Salad

FOR PICKLED CUCUMBER

1 English cucumber, sliced

1 cup rice wine vinegar (can substitute white vinegar or red wine vinegar)

1/2 cup splenda

Pinch of Kosher salt

1/2 medium red chili, thinly sliced into circles

FOR SALMON

4 6oz salmon fillets, boneless, skin on

2 tbsp vegetable oil

2 tsp kosher salt

10-12 turns freshly ground black pepper

2 tbsp toasted sesame seeds

4 cups cooked brown rice

1 cup low-sodium soy sauce

1/4 cup honey

1 tsp grated fresh ginger

1 clove garlic, peeled and minced

FOR PICKLED CUCUMBER:

Begin by making the pickled salad so it can sit while you prepare the salmon. In a mixing bowl combine rice wine vinegar, sugar and salt. Mix well then fold in sliced cucumber and sliced chili. Cover with plastic wrap and set aside in the fridge.

FOR SALMON:

In a small saucepan add soy sauce, honey, ginger and garlic. Set over medium-high heat and bring to a simmer. Reduce heat and simmer for 10 minutes. Set aside.

3. Take a large, oven-proof, non-stick sauté pan and set over high heat (use two pans if needed). Rub fillets all over lightly with vegetable oil. Season both sides with salt and pepper. Once pan is very hot place the fillets skin-side down and press down gently with a spatula so the skin remains flat to the pan. Cook for about 6 minutes then liberally glaze the top side of the fillets - you want to have some glaze swirling in the bottom of the pan too as this will caramelize with the crispy skin. Turn off heat and flip salmon so skin side is now on top. Allow to rest in pan for 3 more minutes until cooked through.

Place salmon fillets on top of a cup of brown rice, skin-side up. Drizzle a little more glaze from the pan on and around the plate. Top with a little pickled cucumber salad and sprinkle with toasted sesame seeds.

Number of Servings: 4

Recipe submitted by SparkPeople user CAREBEAR5218.