Broiled Salmon with Sesame Cucumber Salad

Glazed broiled salmon fillets served alongside warm jasmine rice and a chilled, crunchy sesame-tamari cucumber salad.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 3
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $6.22/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-FODMAP
• High-Protein
• Low-Sugar
• Low-Saturated-Fat

Tags

• bake
• quick
• fresh
• savory
• healthy

Ingredients

• 1 pound salmon fillet (cut into 3 portions)
• 1 cup jasmine rice (uncooked)
• 1.75 cup water
• 2 English cucumbers (medium, thinly sliced)
• 2 tablespoon gluten-free tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup (pure)
• 1 tablespoon toasted sesame oil
• 0.5 teaspoon salt

Instructions

1. In a small saucepan, bring jasmine rice and water to a boil over high heat. Cover, reduce heat to low, and simmer for 10 to 12 minutes until water is absorbed; keep warm.
2. Preheat oven broiler on HIGH. Line a baking sheet with aluminum foil.
3. In a small bowl, whisk together 1 tablespoon gluten-free tamari and 1 tablespoon maple syrup. Place salmon fillets on the prepared baking sheet, brush generously with the tamari-maple glaze, and season with 1/4 teaspoon salt.
4. Broil salmon 4 to 5 inches from heating element for 7 to 8 minutes until edges are caramelized and fish reaches 145 degrees F.
5. In a medium bowl, toss thinly sliced English cucumbers with remaining 1 tablespoon gluten-free tamari, rice vinegar, toasted sesame oil, and remaining 1/4 teaspoon salt.
6. Serve each broiled salmon fillet with a portion of warm jasmine rice and the crisp sesame cucumber salad.

Notes

Broiling provides restaurant-style caramelization in under 8 minutes without extra cooking oil.

Nutrition (per serving)

• Calories: 641
• Protein: 39.3 g
• Carbohydrates: 67.6 g
• Fat: 24.7 g
• Sodium: 1177 mg
• Saturated Fat: 4 g
• Sugar: 8.7 g
• Cholesterol: 87 mg